This is my Grandma's recipe. You can vary the amount of sugar to adjust for taste. It is important not to use an aluminum pan when cooking the syrup because the vinegar can pick up the taste of the metal. Also, if you are using a large kettle to boil the jars in instead of a canner, it is a good idea to put a towel in the bottom of the kettle to reduce the risk of the jars breaking. Good luck!!
This is a great dish for garlic lovers and for those who like pasta without tomato sauce. To roast the garlic youself, wrap a head of garlic in foil and bake in a 425 degree oven for about an hour. When garlic is cool, cut the tip of the head and squeeze garlic out with the back of a knife.I saw this recipe recently on Martha Stewart.
This is from Taste of Home Magazine. It is very light - perfect for summer get-togethers. Although it looks complicated, it is actually quite easy to prepare and is worth the effort. Prep time does not include 2 hrs setting time in refrigerator.