Peel 500 grams of garlic cloves, though it may initially seem like a daunting task, it’s worth the effort.

In a large mixing bowl, combine the peeled garlic cloves with 4 tablespoons of salt. Allow this mixture to rest for about 30 minutes, as the salt helps extract moisture from the garlic, making it easier to pickle.

After 30 minutes, thoroughly rinse the salt off the garlic cloves and pat them dry with a towel.

In a separate bowl, mix 2 cups of white sugar and 1 cup of vinegar until well combined. You can choose your preferred type of vinegar, but rice vinegar is commonly used in this recipe.

Place the rinsed and dried garlic cloves in a clean jar, then pour the sugar-vinegar mixture over them, ensuring that all the garlic cloves are submerged in the liquid.

Cover the jar with a lid or plastic wrap and allow it to sit at room temperature for 2-3 days.

After 2-3 days, your Laba Garlic will be ready to enjoy! You can store it in the refrigerator for up to 2 weeks.