Or, marinated Garlic, which is what I've been making this afternoon. There it is, it's got to wait in the fridge for a couple of weeks before I can have a taster. The authentic french version is apparently delicious...
I used three fresh garlic bulbs, which didn't go as far as you may think - these are only very little jars.
I added salt, one of the jars has this Smoked Cornish salt, and red wine vinegar.
I also picked for my dinner this evening: our first beetroot of the year, this one is in surpisingly good condition; fennel; first carrots of the year - these are thinnings so they're only little; a courgette that's getting a bit too big. I'm roasting the veggies (although I haven't got any garlic left at home - duh!). I'll shallow fry the courgette so it's a bit of a different texture, I'm removing some of the water from it first, using salt.
And raspberries for pud.