Plunge 150g fresh garlic into a pan of boiling water for one min. Drain and pat dry. Peel the cloves and pack into a warm sterilised jar adding half a tsp of fennel seeds, 4 peppercorns and 2 bay leaves. In a small pan put 80ml cider vinegar and 20g granulated sugar.
Boil for two minutes, then pour over the garlic and seal with a vinegar proof lid.
