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       Title: Pickled Garlic (Kratiem Dong)
  Categories: Thai, Condiment, Ceideburg 2
       Yield: 1 batch
  
       1 c  White vinegar
       4 c  Water
     1/4 c  Granulated sugar
       1 tb Salt
       6    Garlic pods (approximately
            -120 cloves depending on
            -size), peeled
  
   Here’s something that might appeal those of you engaged in the Garlic
   Thread.  It’s not for everyone, but if you're a true garlic fan, these
   munchies might be right up your alley.  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. 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.
   
   From “The Original Thai Cookbook” by Jennifer Brennan GD/Perigee,
   published by Putnam.  1981.
   
   Posted by Stephen Ceideburg April 11 1990.
  
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