Ingredients:
3 Garlic
1 1/2 White Distilled Vinegar
1/2 Granulated Sugar
1/2 Salt
Directions:
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.
