• Wash garlic.
• In a pot, boil some water and carefully drop in the garlic. Boil for 10 minutes.
• Drain the garlic and leave aside to cool.
• Separate the cloves and leave to dry on a kitchen towel.
• Place sugar in a pot and caramelise it on a low heat.
• Add salt, vinegar and bring to boil.
• Place garlic in a jar and pour hot vinegar and sugar mixture on top.
• Close the lid and leave a side for 1 month.
• Is beast to serve this pickle with Ghymeh Polo, Estamboli Polo, Adds Polo and Dampokht.
• Enjoy (nooshe jan).

If you want this pickle to be ready faster, you should skin the garlic first and also cook it longer.

Always record the date on the container.