|2 cups||Red wine vinegar|
|6||Whole cloves (the spice)|
|2 tablespoons||Black peppercorns|
Separate garlic cloves, but do not peel. Place all ingredients in a large heavy-bottom saucepan. Bring to a boil; cook for 10 minutes, stirring from time to time. Reduce heat to moderate and cook 5 minutes. Cool to room temperature. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid. Tightly seal. Refrigerate at least 1 month before serving. The garlic improves with age for as long as 15 years.
From: "Garlic" by Janet Hazen (Chronicle Books). Typed for you by Karen Mintzias
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