Make Hot Pickled Garlic

3 pounds peeled fresh garlic cloves
2 1/2 cups granulated sugar
2 1/2 cups white wine vinegar
8 long thin hot red chilies (fresh or dried)
8 whole bay leaves

Sort through garlic; trim off any discolored spots or stem ends. Rinse under cold water; set aside.

Heat sugar and vinegar to a boil.

Sterilize 4 jars and lids in boiling water. When jars are cool enough to handle, fill each with garlic cloves. Insert 2 chilies and 2 bay leaves into each jar, preferably around the outside so that they can be seen. Add hot brine, leaving about 1/2-inch head space.

Wipe rims of jars clean. Screw on sterilized lids and bands according to manufacturer's directions. Process in hot water bath 15 minutes.

Remove; let cool completely at room temperature away from drafts. Check lids to make sure proper seal has been attained. Store at least 2 weeks before using to allow flavors to develop.

Yield: 4 pints

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