3 c. garlic cloves
1 1/2 c. white distilled
1/2 c. sugar
1/2 tsp. salt
Peel garlic cloves. If they are thicker than 3/4 inch,
cut them in half lengthwise. In a 2 or 3 quart pan, combine
the vinegar, sugar and salt. Bring to boiling, stirring until
sugar dissolves. Drop garlic into boiling vinegar mixture and
cook uncovered over high heat, stirring occasionally for 1
minute. Let cool. Store pickles in refrigerator in a tightly
covered jar, at least 1 day or up to 2 months. Makes about 1
NOTE: Martini lovers, use a garlic pickle instead of an
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