Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 4 \N | Heads garlic |
| 2 cups | Red wine vinegar |
| 2 cups | Water |
| 1 cup | Sugar |
| 6 \N | 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