1 teaspoon fine sea sat
1 teaspoon unrefined raw sugar
apple cider vinegar
a few sprigs of thyme
1-2 dried bay leaves
extra virgin olive oil
Place peeled garlic, salt and sugar into a medium saucepan and over just enough apple cider vinegar to cover .
Bring to the boil and cook for 2-3 minutes or until garlic is just tender but still firm.
Drain well ad pat garlic dry with paper towel.
Pack into sterilised glass jars add herbs an top with extra virgin olive oil to cover completely.
Seal and store in for up to three months.