Persian Sugar-Pickled Garlic - cooking recipe

Ingredients

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

Preparation

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.