Preparation:
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. |
