|Three days on the countertop|
about one cup of spring garlic "scallions"
1 cup soy sauce
1 cup rice vinegar
4 tbsp sugar
1 tsp pickling salt
Place the garlic into a one litre jar (depends on the amount of garlic) Stir together the remaining ingredients and pour over the garlic. Cover the container and let it stand at room temperature for 3 days.
Put the garlic into a jar, Pour the liquid into a small saucepan (make sure it's nonreactive) and bring to a boil. Reduce the heat and simmer the liquid until it is reduced by half. Let it cool.
Pour the cooled liquid over the garlic and cap the jar. Let the jar stand in a cold place for four weeks or more. Before serving, slice the garlic.
The pickled spring garlic should keep for one year or longer in a cool, dry, dark place.