Blue Frontiers - Recipe Anthology
I am sorry to say I can't trace the source of this recipe, but thanks go to Nicole for providing it to the WWW!
 
I have not tried this, but hope you Enjoy!
Bert

"The pickled garlic recipe is from my British in-laws (they use shallots in
it), and the marinated garlic recipe is one that I wrote into my recipe
binder many years ago without noting the source, unfortunately. Both are
yummmmm...."


Pickled Garlic

Make a brine of 2oz salt per pint (20 oz) of cold water and soak peeled
garlic cloves in it for 48 hours.

Make spiced vinegar: 1 Tbsp pickling spice per pint of white vinegar. Boil
for 15 minutes, then strain and cool.

Rinse the garlic in cold water and shake dry. Place the garlic in jars and
pour in spiced vinegar to cover.

This can be canned in a boiling water bath (same as pickled onions) or put
in the fridge. Leave for several weeks before trying.


Marinated Garlic

6 heads garlic
1/2 cup soy sauce
1/2 cup sweet sherry
1/2 cup cider vinegar
1/4 cup honey

Measure marinade into a sauce pan, add garlic and bring to a boil over
medium heat, stirring occasionally. Simmer vigorously for 1 minute.

Remove from heat, pour into jar, cool and cover. Leave at room temperature
for 2 days, then refrigerate for 20 days before using.

Enjoy!
-- Nicole