Ingredients

Instructions

  1. Peel cloves; if large, cut in half lengthwise.
  2. In a non-reactive saucepan, combine vinegar, sugar and salt.
  3. Bring to boiling and stir until sugar dissolves.
  4. Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally.
  5. Remove from heat; let cool.
  6. Store in tightly covered jar in refrigerator for 3 months or longer.
  7. To make a crisper, slightly spicier garlic pickle, add 1/16 to 1/8 teaspoon alum and 1/2 teaspoon crushed red peppercorns.