Makes ~500mL (4 heads) of pickled garlic.

Ingredients

• 4 heads of garlic
• 1 cup of distilled white vinegar
• 1 cup soy sauce
• 4 tbsp sugar
• 2 tsp chile flakes

Instructions

1. Keep the heads of garlic intact, but remove the exterior skin as much as possible
2. Place garlic heads in a 500mL mason jar, and fill with 1 cup of white vinegar

• Place a small stone or other weight on the top of the jar to keep the garlic submerged

3. Let sit for about one month, checking periodically.

~ some time later… ~

1. Drain the vinegar from the garlic. It may be kept for use in salad dressings.
2. Mix soy sauce, sugar, and chile flakes to make a brine and pour over garlic
3. Store, loosely covered, in a cool dark place for 5-6 months.

• They may be used as needed after about of month.
• After 5-6 months they may be kept refridegerated and covered