Instructions: Wash the garlic heads in cool water. Trim the stem end without cutting into the cloves and set aside. Combine the vinegar, sugar and salt in a small saucepan and bring to a rolling boil. Stir and boil for 1 minute. When the sugar and salt are dissolved, reduce the heat and simmer gently until slightly thickened, about 5minutes.

Remove from the heat and cool to room temperature. Place the garlic in a jar or crock with a tight fitting lid and pour in the pickling brine to immerse the garlic completely. Seal tightly and store in a cool, dark place for 2 to 3 weeks before using.

Makes about 1 quart.

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