Pickled Garlic

• 6 heads garlic
• 4 cups white-wine vinegar
• 4 tablespoons sugar
• 1 teaspoon whole black peppercorns
• 4 whole cloves
• 2 small dried chiles
• 1 dried bay leaf
• Rind of 1 lemon

1. Trim the garlic heads, leaving the stem intact and peeling off all but 1 layer of papery skin.
2. Set aside.
3. Combine the vinegar, sugar, peppercorns, cloves, chiles, bay leaf, and lemon rind in a medium saucepan.
4. Bring to a boil over high heat; boil 2 minutes more.
5. Add the garlic; boil 4 minutes.
6. Remove from heat; cover, and let sit overnight in the refrigerator.
7. The garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.

garlic, whitewine vinegar, sugar, whole black peppercorns, cloves, chiles, bay leaf, lemon

Taken from www.epicurious.com/recipes/food/views/pickled-garlic-393281 (may not work)