Ingredients
6 heads garlic
4 cups white-wine vinegar
4 tablespoons sugar
1 teaspoon whole black peppercorns
4 whole cloves
2 small dried chile peppers
1 dried bay leaf
Rind of 1 lemon
Preparation
Trim garlic heads, leaving stem intact and peeling off all but one layer of papery skin. Set aside.
Combine vinegar, sugar, peppercorns, cloves, peppers, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add garlic; boil 4 minutes. Remove from heat; cover, and let sit overnight in refrigerator. Garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.
