Persian Sugar-Pickled Garlic 4 heads garlic 2 cups vinegar 2 cups water 1 cups sugar 6 whole cloves 2 tbs black peppercorns Separate garlic cloves, but do not peel. Place all ingredients in a large heavy-bottom saucepan. Bring to a boil; cook for 10 minutes, stirring from time to time. Reduce heat to moderate and cook 5 minutes. Cool to room temperature. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid. Tightly seal. Refrigerate at least 1 month before serving. The garlic improves with age for as long as 15 years. Adapted from "Garlic" by Janet Hazen middle eastern recipe index christina m k al-sudairy buy the book!