Separate the garlic into cloves but don’t peel them.
Rinse out glass jars with boiling water. Put the peppercorns, bayleaf, cloves and salt into the jars. Add the garlic cloves. Pour on the vinegar to cover the garlic. Seal with lids that have been sterilized in boiling water. Carefully turn each jar up and down several times to ensure that the spices are evenly distributed.
Put the jars in a cool place and leave for at least 1 month.
Whole garlic heads
If you are pickling garlic heads, remove the outer peel from the garlic, leaving the inner peel intact.