METHOD

Combine the vinegar, water, sugar and salt in a small saucepot and bring to a simmer. Mix vigorously until the salt and sugar are completely dissolved and the brine looks clear.

Place the peeled garlic cloves and the pickling spice in a small container (like a small mason jar). Pour the brine over the garlic. Make sure the container chosen allows all the garlic to be completely submerged in the brine. Cover and allow entire mixture to come to room temperature. Place in refrigerator to store. Pickled garlic can be used as soon as 3 days, but for best results wait 3 weeks.

Note: This process reduces the sharpness of the garlic and adds a delicious flavor to your fish cakes. Feel free to add any additional spices or herbs (like dill) to make them your own.