4 each Heads garlic
2 cups Red wine vinegar
2 cups Water
1 cup Sugar
6 each Whole cloves (the spice)
2 Tablespoons 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.