Use chef Bill Taibe's pickled baby garlic recipe in his Grilled Potato and Pickled Green Garlic Salad.
Place sugar, vinegar, cinnamon, juniper berries, mustard seeds, cardamom, ginger, fennel seed, coriander, and red pepper flakes in a medium saucepan. Bring to a boil over high heat; cook until sugar has dissolved.
Place green garlic in a bowl; pour liquid over garlic and cover. Let stand until cooled.