10 Heads Fresh Garlic, Unpeeled
1/2 c White Vinegar
3/4 c Sugar
1 tb Salt
Wash the garlic heads in cool water. Trim the stem
end without cutting into the cloves and set aside.
Combine the vinegar, sugar and salt in a small
saucepan and bring to a rolling boil. Stir and boil
for 1 minute. When the sugar and salt are dissolved,
reduce the heat and simmer gently until slightly
thickened, about 5minutes. Remove from the heat and
cool to room temperature. Place the garlic in a jar
or crock with a tight fitting lid and pour in the
pickling brine to immerse the garlic completely. Seal
tightly and store in a cool, dark place for 2 to 3
weeks before using. Makes about 1 quart.
