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