Step 1

Wash garlic heads. Separate the cloves of garlic, peel them, and set aside.

Step 2

In a large non-reactive pot combine everything from the vinegar down to the oregano.

Step 3

Bring pot to a boil, then reduce heat and let simmer for 1 minute.

Step 4

Add peeled garlic cloves, simmer another minute.

Step 5

Pack garlic cloves into jars, leaving 2 cm / 1/2 inch headspace.

Step 6

OPTIONAL: to each jar, add 1 dried chili pepper or 1/2 teaspoon dried chile flake.

Step 7

Top jars up with pickling liquid.

Step 8

Leave 2 cm (1/2 inch) headspace for either size of jar.

Step 9

Debubble, top up with more liquid as required to retain headspace.

Step 10

Wipe jar rims.

Step 11

Put lids on.

Step 12

Process jars in a water bath or steam canner for 10 minutes; increase time as needed for your altitude.