Does anyone have a recipe for Korean pickled garlic?
Flushing, NY, in Queens, is a wonderful area for food--a kind of South East Asia melting pot. One very large supermarket there features Korean foods, and it's well worth a visit. One of the products this supermarket has is (fresh, not canned or jarred) pickled garlic, at a salad bar. It's really fabulous--not too sweet, not too sour. And it has no soy sauce. I'd love to find a way to duplicate it at home.
CAVEAT: there are lots of recipes which call for just dumping garlic in vinegar and sugar. THIS WILL NOT WORK! Not only does it not pickle the garlic, but it also produces a bluish tinge in the clove, starting at the root. (Try this at home!)