Bring the vinegar to a boil with the same mass of peppercorns, bay leaf, water, salt and sugar.
Add the garlic cloves and pepper strips and cook on low heat for ten minutes.
Pour everything into a sieve and drain well. Rub dry with a paper towel.
Put all the ingredients in a jar and add enough olive oil to cover the garlic cloves. Close the jar and keep it in a place that is not too warm.
Storage, shelf life: In the refrigerator 6 months
The pickled garlic cloves go well with cold roasts, cold cuts, with antipasti or just as well with spicy farmhouse bread with butter.
The oil is used for frying or possibly for salad dressings or possibly anywhere where you appreciate an unobtrusive hint of garlic.