Peel your garlic cloves and cut off the root end.
Add your garlic to sauce pan and pour over boiling water until garlic is covered. Cook on high for 4-6 minutes. This will help get rid of that sharp bite garlic has.
Add your garlic to a bowl of ice water.
In a small saucepan add your soy sauce, water, vinegar, and sugar and bring to a boil over medium heat. Cook for about 2 minutes.
Let sauce cool. Drain your cooled garlic and add them to a container with a tight lid. Pour over sauce and set in dark space for 1 week.
After a week drain pickle liquid into a sauce pain and bring to a boil for a minute. Allow to cool then pour back into your pickle jar. This will help with any unwanted bacteria.
Let sit for 3 more weeks in a dark spot. Then it’s ready to be used. Can last in the fridge for months. Serve as a condiment when ever you want a garlicky pickle bite with your meal.
