5	Whole	Garlic bulbs
2	Cups	Red wine vinegar
2	Cups	Water
1	Cup	Sugar
6	Whole	Cloves
2	Tbsp.	Peppercorns
2	Tbsp.	Salt

Separate garlic cloves and peel. Place all ingredients in a large heavy bottom saucepan. Bring to a boil; Cook for 10 minutes, stirring from time to time. Reduce heat to moderate and cook 5 minutes. Cool to room temperature. Transfer to a large glass or ceramic jar large (with a tight fitting lid) enough to hold the garlic and the liquid. Store in the refrigerator for two weeks. These should keep indefinitely, covered and refrigerated.