Sterilize 4 quarter pint jars (the itty bitty 4 oz onces).
Separate the cloves of 4 heads garlic and peel.
While peeling garlic, combine in a small saucepan and bring up to a boil:
3/4 C rice wine viengar (komezu)
1/2 C white vinegar
1 tea granulated sugar
1/2 tea salt
optional 2 tea pickling spice
Pack peeled garlic into hot jars. Pour hot vinegar liquid over, leaving 1/2 inch headspace.
Process in hot water bath canner for 10 minutes.
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