---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Grayiem Dong (Pickled Garlic)
 Categories: Thai, Condiment
      Yield: 1 Quart
 
     10    Fresh garlic heads; unpeeled
    1/2 c  White vinegar
    3/4 c  Sugar
      1 tb Salt
 
  Wash the garlic heads in cool water. Trim the stem end without
  cutting into the cloves and set aside. Combine the vinegar, sugar,
  and salt in a small saucepan and bring to a rolling boil. Stir and
  boil for 1 minute. When the sugar and salt are dissolved, reduce
  the heat and simmer gently until slightly thickened, about
  5 minutes. Remove from the heat and cool to room temperature. Place
  the garlic in a jar or crock with a tight fitting lid and pour in
  the pickling brine to immerse the garlic completely. Seal tightly
  and store in a cool, dark place for 2 to 3 weeks before using.
  
  Typed by: Syd Bigger
 
-----