Persian Sugar-Pickled Garlic
From: Chef

You'll find this recipe beyond description. If you are a garlic lover you will be in heaven, if you are not, you still will be amazed. I have traced this recipe as far back as the 1400's The garlic improves with age for as long as 15 years. I am still eating from a jar of this we made 5 years ago. This is not something you eat right away, it marinades for 30 days at minimum.

SERVES 10

• 4 heads garlic
• 2 small dried hot peppers (I use Thai peppers)
• 1 cup sugar
• 2 cups red wine vinegar
• 2 cups water
• 8 whole cloves (the spice)
• 2 tablespoons black peppercorns

Separate garlic cloves, but do not peel.

Place all ingredients in a large heavy-bottom saucepan.

Bring to a boil; cook for 10 minutes, stirring from time to time.

Reduce heat to medium and cook 5 minutes.

Cool to room temperature.

Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.

Tightly seal.

Refrigerate at least 1 month before serving.

The garlic improves with age for as long as 15 years.