I'm unsure how tasty the pickled garlic will be (I haven't tried it yet), but I had good results with the recipe for Pickled Garlic in the Ball Blue Book, page 56. As far as the recipe goes, it was easy and quick to complete.
The Blue Book recipe goes as follows:
Yield: about 6 half-pints
6 cups Peeled cloves of garlic
1 cup Sugar
1 tsp Ball salt
3 cups Vinegar
Ball pickle Crisp (optional)
Blanch garlic in boiling water for 1 minute. Combine sugar, salt, and vinegar in a large sauce pot. Bring to a boil. Pack hot garlic into hot jars, leaving 1/2-inch headspace. Add Pickle Crisp to each jar, if desired. Ladle hot liquid over garlic, leaving 1/2-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
I hope you enjoy the recipe, I'm looking forward to trying mine.
