¼ cup iodine free salt
2 ½ cups distilled water
2 ½ cups white vinegar
2 pounds fresh garlic, peeled
4 Tbs. whole fennel seeds
1 teaspoon peppercorns
4 bunches fresh dill
1. Combine the salt, water, and vinegar in a non-reactive large saucepan. Bring to boil, reduce heat and simmer 10 minutes.
2. Meanwhile, add 1 T. fennel seeds, ¼ teaspoon peppercorns and 1 handful of dill into 4 sterilized pint jars. Divide and pack in the garlic (about 8 ounces each jar) leaving ½ inch of headspace.
3. Using a ladle, divide hot pickling liquid between the 4 jars, leaving ½-inch of headspace. With a clean chopstick or butter knife remove any air bubbles, clean jar rims with a clean towel, center lids on jars, and adjust band to fingertip-tight.
4. Carefully add jars to a pot of boiling water, cover with the lid and process for 10 minutes. Make sure the jars are covered by at least 1 inch of water when boiling. Turn off heat and remove cover. Let jars cool 5 minutes and remove from pot. Place on a flat surface and let cool undisturbed for 12 hours. Check seals.
*The chemistry of garlic and its reactions to other compounds will sometimes turn pickled garlic a turquoise color or a shade of light green to blue. This is completely normal, safe to eat and does not affect the flavor, but can look unappetizing.