4-cups white wine vinegar

4-tablespoons sugar

1-teaspoon whole black peppercorns

4-whole cloves

2- small dried chile peppers

1-dried bay leaf

rind of one lemon

Trim garlic heads leaving stem intact and peeling off all but one layer of papery skin. Set aside. Combine vinegar, sugar, peppercorns, cloves, peppers, bay leaf, and Lemon rind in a medium saucepan. Bring to a boil over high heat, continue to boil 2 more minutes. Add garlic 4 minutes. Remove from heat cover and let sit over night in refrigerator. Garlic may be canned, placed in a sterlized jar or stored in the refrigerator in an airtight container for up too one month.