• 300 ml (10½ fl oz) white wine vinegar
• 100 g (3½ oz) white sugar cane
• 30 garlic cloves, peeled
• 3 cloves
• 3 star anise
• 6 black peppercorns

Put the vinegar and sugar into a saucepan with 1 litre (35 fl oz) water and bring to a simmer. Add the garlic cloves and spices. Remove from the heat and leave to steep until cool. Bottle the garlic in the pickling liquid.