Ingredients

makes 1 quart

　　6 heads garlic

　　4 cups white-wine vinegar

　　4 tablespoons sugar

　　1 teaspoon whole black peppercorns

　　4 whole cloves

　　2 small dried chiles

　　1 dried bay leaf

　　Rind of 1 lemon

　　

Step 1

Trim the garlic heads, leaving the stem intact and peeling off all but 1 layer of papery skin. Set aside.

　　

Step 2

Combine the vinegar, sugar, peppercorns, cloves, chiles, bay leaf, and lemon rind in a medium saucepan. Bring to a boil over high heat; boil 2 minutes more. Add the garlic; boil 4 minutes. Remove from heat; cover, and let sit overnight in the refrigerator. The garlic may be canned, placed in a sterilized jar, or stored in the refrigerator in an airtight container up to 1 month.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.