Chinese Pickled Garlic

Separate garlic into cloves, scald and peel. Place vinegar, salt and sugar in 2-qt saucepan. Stir to dissolve and bring quickly to a boil. Add garlic cloves and return to boil, stirring. Pack at once into hot, sterilized 1 pint jar. Cover almost to overflow with brine. Cover, cool, label and refrigerate at least one month before using. Keeps for months.