Method

•  Trim the tops from the heads of garlic
• Peel off all but one layer of the outer skin
• Set aside
• In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chili peppers and lemon zest
• Bring to a boil and cook for 2 minutes
• Add the garlic, and continue to boil for another 4 minutes
• Remove from the heat and let stand overnight at room temperature
• Transfer to a clean jar Strain the brine into the jar with the garlic so that the heads are completely covered
• Discard the solids
• Cover and store in the refrigerator until using
• It will keep for 6 to 8 weeks
• To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars