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Pickled Garlic

Take one pound of garlic, remove the skin, divide them into cloves, put them on a flat dish or board and sprinkle over with salt. Let them remain for two or three days, then wipe and put them in the open air to dry. Put one ounce each of peppercorns and bruised mustard seeds into a saucepan with one quart more of vinegar and add a little salt, set the pan on the fire, boil, skim well and plunge the garlic in, taking care that it is entirely covered with the vinegar. Let it remain in for three minutes, allow the liquor to cool, and put it in a large jar. Tie the jar down securely with skin or wet parchment, and it can then be stored for use.