Title: Pickled garlic (kratiem dong)
 Categories: Thai, Condiment, Ceideburg 2
      Yield: 1 Batch
 
      1 c  White vinegar
      4 c  Water
    1/4 c  Granulated sugar
      1 tb Salt
      6    Garlic pods (approximately
           -120 cloves depending on
           -size), peeled
 
  Here's something that might appeal those of you engaged in the Garlic
  Thread.  It's not for everyone, but if you're a true garlic fan, these
  munchies might be right up your alley.  Thai garlic comes in pods
  that are about the same size as Western garlic but the cloves are
  about 1/3 to 1/2 the size of ours and there are correspondingly more
  in a head. The plus is that they don't have to be skinned before use.
  The emphasis here is on the sour rather than the sweet.  Quite a
  taste sensation. In a medium saucepan, bring the vinegar, water,
  sugar and salt to a boil. Reduce heat and simmer for 5 minutes.  Drop
  in the garlic. Return to boil for 1 minute, then remove from heat.
  Cool, and fill sterilized, screw-top jars. Store in the refrigerator
  for at least 1 week before eating. Continue to refrigerate, tightly
  covered, between serving.