Pickled Garlic

I don't remember where I found this but it's handy and tasty. I do this when the garlic is fresh and plump so I have some when the market doesn't. Good to cook with, just peel as needed.

• Ready In: 20 mins
• Yields: 1 quart

Ingredients

• 4  heads garlic (or more)
• 2  cups red wine vinegar
• 2  cups water
• 1  cup sugar
• 6  whole cloves (the spice)
• 2  tablespoons black peppercorns

Directions

1. Separate garlic cloves, but do not peel.
2. Place all ingredients in a large heavy-bottom saucepan.
3. Bring to a boil, cook for 10 minutes, stirring from time to time.
4. Reduce heat to moderate and cook 5 minutes.
5. Cool to room temperature.
6. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.
7. Tightly seal.
8. Refrigerate at least 1 month before serving.
9. The garlic improves with age.