Chinese Pickled Garlic
Contributed by Meg
Source: Orlando Sentinel, Thursday August 12, 1999

1 cup peeled, fresh garlic cloves
1/2 cup rice vinegar, white wine vinegar or distilled white vinegar
1/2 tsp sugar
1/2 tsp pickling salt

1. Put garlic into sterile, half-pint jar.  Stor together vinegar, sugar
and salt; pour liquid over garlic.  Cover tightly.

2.  Store in refrigerator at least 1 month before using garlic.  It will
keep well in the refrigerator for up to 1 year.

NOTE:  the author used commercially peeled garlic.  After a week they
noticed the garlic turned blue/green.  the discoloration is harmless and
indicates that some of the cloves were either old or immature.  It will not
affect that taste.