350 ml white distilled vinegar
100 g sugar
1/2 teaspoon salt
9-10 heads fresh garlic cloves; peeled, halved if large
In a 2 or 3 litre non-aluminum pan, combine the vinegar, sugar and salt. Bring to the boil and stir until the sugar dissolves. Drop the garlic into the mixture and cook uncovered over a high heat for 1 minute while stirring. Remove from the heat and leave to cool. Store in a tightly covered jar in the fridge. Will keep for at least 6 months.