350-400 g fresh garlic
250 ml rice wine vinegar
1 teaspoon salt
2 tablespoons sugar
Separate the garlic into cloves, scald and peel. Place the vinegar, salt and sugar in 2 litre saucepan. Stir to dissolve and bring quickly to the boil. Add the garlic cloves and return to the boil, stirring. Pack at once into a hot, sterilized 500 ml jar. Cover almost to overflowing with the brine. Cover, cool, label and refrigerate for at least one month before using. Keeps for months.