In a saucepan, combine salt, THM Gentle Sweet, and vinegar. Bring the syrup to a boil and simmer for 10 minutes. Meanwhile, place 3 springs of dill weed along the sides of 5 sterilized pint jars. Fill with garlic cloves. Add pieces of dried pepper to each jar. Using a ladle, divide the hot syrup between the 5 jars, Wipe rims clean, add lids, and turn bands fingertip tight. Chill in refrigerator for 3 weeks before using. 5 pints

These must be stored in the refrigerator. The pickled garlic will keep for 4 months. It is not shelf stable.