Pickled Garlic

[Guest guest]

4 heads garlic

2 or more small dried hot peppers

1 cup sugar

2

cups red wine vinegar

2 cups water

8 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 a few times.

Reduce heat to medium and

cook another 5 minutes.

Cool to room temperature.

Transfer to large glass

or ceramic jar large enough to hold the

garlic and tne liquid.

Tightly

seal jar.

Refrigerate at least one month before serving.

The garlic only

improves with age.