A deliciously moreish snack food to accompany a glass of wine, or ideal to serve as part of a plate of antipasti. Don’t be scared by the thought of this - the garlic loses its pungency and tastes sweet, crisp and tangy. We found these in our local supermarket and loved them so much that we had to find out how to make them! Ingredients: 3 bulbs of garlic (separated into cloves and peeled) 130 ml water 70 ml white wine vinegar 30g caster sugar 1 1/4 teaspoon salt 1 teaspoon whole pepper corns 1 teaspoon mustard seeds 1 teaspoon coriander seeds 1/2 teaspoon crushed dried chillies Method: Blanch the garlic cloves in a pan of boiling water for 2 minutes. Remove from the water, drain, and transfer to a sealable, heat-proof jar (such as a Kilner jar or other jam jar). Combine the water, vinegar, sugar, salt, peppercorns, mustard seeds, coriander seeds and crushed chillis in a small saucepan. Bring to a boil over high heat, stirring until the sugar and salt have dissolved. Pour the hot pickling liquid into the jar to cover the garlic cloves. Seal the jar and leave to cool to room temperature before refrigerating for at least 8 hours. Notes: You can adjust the spice levels to suit your taste - if you like your food spicy, try adding more chilli flakes. Alternatively, try using fennel seeds or cumin seeds instead of coriander seeds.