Here are some pictures demonstrating how simple it is to infuse garlic and apple cider vinegar. These are easy to create and a tasty addition to garnish, salads and main dishes. The only ingredients are cloves of garlic and apple cider vinegar.
Peel the cloves of garlic being careful to not scare or cut into them. While you are doing this heat apple cider vinegar without letting it boil. Add cloves to your jar and cover. Add lids and put aside to sit and infuse.
If you are concerned about measurements you can pour apple cider vinegar into the empty jars to find out the right amount before adding garlic cloves. The garlic needs to be covered and the vinegar should almost reach the top of your jar.
I noticed that during the infusion process the garlic cloves temporarily turn green. This is a natural occurring event and part of the infusion process. It is recommended to leave for 15 to 20 days. The shorter the time the stronger the flavour. If you prefer a milder flavour leave to infuse longer.
Here are the lids I purchased to make fermentation easier. It came with a pump to burp the jars that makes it easy and efficient.