---------- Recipe via Meal-Master (tm) v8.02
  Categories: Thai, Condiment
       Yield: 1 servings
      10    Heads Fresh Garlic, Unpeeled
     1/2 c  White Vinegar
     3/4 c  Sugar
       1 tb Salt
   Wash the garlic heads in cool water.  Trim the stem
   end without cutting into the cloves and set aside.
   Combine the vinegar, sugar and salt in a small
   saucepan and bring to a rolling boil.  Stir and boil
   for 1 minute. When the sugar and salt are dissolved,
   reduce the heat and simmer gently until slightly
   thickened, about 5minutes.  Remove from the heat and
   cool to room temperature.  Place the garlic in a jar
   or crock with a tight fitting lid and pour in the
   pickling brine to immerse the garlic completely. Seal
   tightly and store in a cool, dark place for 2 to 3
   weeks before using. Makes about 1 quart.
   Typed by Syd Bigger.