Ingredients
- 4 heads garlic
- 1 pint jar
- 3 dried red chiles, such as arbol (optional)
- 1 c unseasoned rice vinegar
- 1 t salt
- 1 t sugar
Directions
Bring a large pot of water to a boil. Meanwhile, separate garlic into
cloves. Drop cloves into water and cook 30 seconds. Drain and rinse with
cold water. Peel cloves.
Put cloves in pint jar and arrange chilies in jar, if you like.
Combine vinegar, salt, and sugar. Pour over garlic to cover (you may
have some leftover). Cover jars with lids and store in refrigerator for
at least 1 month before using. Garlic will keep, chilled, for at least a
year.