Pickled garlic in molasses soy sauce recipe

Ingredients

• 8 ounces garlic (about 4 heads), cloves separated, peeled, and rinsed
• Distilled white vinegar to cover
• 2 cups soy sauce
• 2 cups water
• ¾ cup rice vinegar
• ½ cup sugar
• ½ cup molasses
• 1 jalapeño pepper

1. Place the garlic in a jar and add the distilled white vinegar; the garlic should be completely submerged. Cover with a tight-fitting lid and refrigerate for 5 days.
2. Drain the garlic, discarding the vinegar, and rinse under cold water. Return the garlic to the jar.
3. Combine the soy sauce, water, rice vinegar, sugar, molasses, and jalapeño in a medium saucepan and bring to a boil. Turn off the heat and let stand for 15 minutes.
4. Pour the liquid over the garlic and add the jalapeño pepper. Cover with a tight-fitting lid. Refrigerate. The garlic will be ready to use in 6 days, and it will keep for several months.