Thai garlic comes in pods that are about the same size as Western garlic but the cloves are about 1/3 to 1/2 the size of ours and there are correspondingly more in a head. The plus is that they don’t have to be skinned before use. The emphasis here is on the sour rather than the sweet. Quite a taste sensation.
250 Milliliters White vinegar
1 Liter Water
4 Tablespoons Granulated sugar
1 Tablespoon Salt
6 Heads Garlic; 120 Cloves, Peeled
In a medium saucepan, bring the vinegar, water, sugar and salt to a boil. Reduce heat and simmer for 5 minutes. Drop in the garlic. Return to boil for 1 minute, then remove from heat. Cool, and fill sterilized, screw-top jars. Store in the refrigerator for at least 1 week before eating. Continue to refrigerate, tightly covered, between serving.