To make pickled garlic, peel all but one layer of skin on 6 heads of garlic, then trim the heads, leaving the stems intact. Combine 4 cups white-wine vinegar and 4 tablespoons of sugar in a saucepan. Add 1 teaspoon whole black peppercorns, 4 whole cloves, 1 dried bay leaf and the rind of 1 lemon. Boil for two minutes, add the garlic, then boil for four more. Let sit overnight in a refrigerator, and peel before serving.
Alternatively, to make spicy pickled garlic, peel two pounds of garlic, and a combine with 1 sprig of chopped fresh dill and cayenne pepper to taste in a sterile container within an inch to the top. Mix 4 1/2 cups distilled white vinegar and 4 tablespoons of salt in a medium saucepan, and bring to a boil. Pour the hot vinegar and salt mixture into the containers with 1/4-inch room at the top. Seal, and store in the refrigerator overnight before serving.
An easier, no-heat method to make pickled garlic is to add 4 to 6 heads of peeled garlic to a pint jar with 3 dried red chiles. Combine 1 cup of unseasoned rice vinegar, 1 teaspoon salt and 1 teaspoon sugar; and stir until dissolved. Pour over the garlic, cover the jar, and store in the refrigerator for at least one month before serving. Omit the chiles if desired.