500 g garlic
250 ml white vinegar
250 ml white wine; or dry vermouth
1 fresh chili; chopped
1 sprig fresh thyme
1 sprig rosemary
1 bay leaf
1/2 teaspoon peppercorns
2 tablespoons sugar
1 teaspoon salt
Break the garlic apart, place cloves in a 2 litre saucepan. Cover with boiling water. Stir once. Drain immediately and cover with cold water. Drain and skin. Return to the saucepan. Add the remaining ingredients. Boil for 5 minutes. Cover and leave to stand for 24 hours. Boil for 5 minutes. Transfer to hot sterilized jars. Cover and cool to room temperature. Refrigerate for up to 3 months. Allow 2-3 weeks before eating.