Tangy Pickled Garlic Cloves

Begin by placing garlic cloves into a medium-sized bowl, and then cut the larger cloves in half to release their flavors. Next, incorporate the red bell pepper into the mixture.

In a large saucepan, heat water over medium-high temperatures. Add distilled white vinegar and granulated sugar to the pan, stirring until they dissolve. Place a spice bag containing ground dry mustard and celery seed into the liquid mixture, allowing them to infuse their flavors. Bring the mixture to a rolling boil.

Allow the liquid to simmer for 5 minutes, stirring occasionally. Then, add the garlic and pepper to the mixture, continuing to cook for another 5 minutes. Remove the saucepan from the heat source and discard the spice bag.

Transfer the garlic, peppers, and remaining liquid to airtight containers, leaving about 1 inch of space at the top. Fill the containers with the remaining liquid to within a quarter inch from the top, ensuring everything is sealed tightly. Store these containers in the refrigerator for approximately three weeks before serving.