Pickled Garlic

pickled garlic, a green-blue colour, with a slice of red chilli in the background

It is a well known fact, that I discovered accidentally, that garlic turns blue when you pickle it. The recipe could not be simpler. Heat jar(s) and lid(s)(resealable) in the oven at 100C. Peel garlic cloves, larger ones are easier. Heat vinegar in a pan to nearly boiling(I used distilled) and add some muscovado sugar. Fill heated jars with garlic (and optionally, chilli peppers), pour over the vinegar to cover and put the lids on. Leave at room temperature if you want to eat them soon (they were ready after 4 days), keep refrigerated for the long term.