take two or three bulbs of garlic, and seperate them into cloves and
 peel. Place in a preserving/pickling jar.
 
 To three quarters of a pint of rice vinegar add 2 teaspoons of sugar and
 two teaspoons of table salt. Heat and stir until the powder dissolves.
 Pour over the garlic when cold. Seal, and keep for at least a week
 before using.