By: T. Woolfe
Jun 4, 2002
I don't remember where I found this but it's handy and tasty. I do this when the garlic is fresh and plump so I have some when the market doesn't. Good to cook with, just peel as needed.
1 quart (change servings and units)
- 4 heads garlic (or more)
- 2 cups red wine vinegar
- 2 cups water
- 1 cup sugar
- 6 whole cloves (the spice)
- 2 tablespoons black peppercorns
1Separate garlic cloves, but do not peel.
2Place all ingredients in a large heavy-bottom saucepan.
3Bring to a boil, cook for 10 minutes, stirring from time to time.
4Reduce heat to moderate and cook 5 minutes.
5Cool to room temperature.
6Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.
8Refrigerate at least 1 month before serving.
9The garlic improves with age.