Pickled Garlic



6 whole heads of garlic

4 cups (1 L) water

1 cup (250 ml) white vinegar

3 Tbs (45 ml) sugar

1 Tbs (15 ml) salt



Peel as much of the papery skin off the outside of the garlic as

possible while keeping the heads intact. Combine the remaining

ingredients in a saucepan and bring to a boil over high heat. Boil

for 5 minutes and add the garlic. Boil for 2 minutes and remove from

the heat. Transfer the garlic and the liquid to sterilized jars and

refrigerate for at least 1 week before using. Will keep for several

months refrigerated. Makes about 2 pints (1 L).



Bon appetit from the Chef and staff at World Wide Recipes