3 cups fresh garlic cloves
1 1/2 cups white distilled vinegar
1/2 cup granulated sugar
1/2 teaspoon salt
Peel cloves; if large, cut in half lengthwise. In a non-reactive saucepan,
combine vinegar, sugar and salt. Bring to boiling and stir until sugar
dissolves. Drop garlic into mixture and cook, uncovered, over high heat 1
minute, stirring occasionally. Remove from heat; let cool. Store in tightly
covered jar in refrigerator for 3 months or longer.
To make a crisper, slightly spicier garlic pickle, add 1/16 to 1/8 teaspoon alum
and 1/2 teaspoon crushed red peppercorns.