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A trick to getting your garlic peeled:
Cut the ends off first of each clove then blanch for 30 seconds in boiling water. The skins will come right off.
Fill pint or smaller jars with blanched/peeled garlic. Simmer in dutch oven or other non-reactive pot the vinegar, sugar, mustard seed, and celery seed. Cook until the sugar is completely dissolved.
Pour vinegar mixture over cloves in jars leaving 1/2" headspace.
Use spatula to remove excess air in jar and fill jar again to maintain headspace. Place sterilized lids and rings on jars and tighten. Process in boiling water bath for 20 minutes.
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