Step 1

Stir together the 2/3 cup warm water, rice vinegar, and sugar until the sugar dissolves. If you like you can heat it on the stove over low heat then let it cool completely.

Step 2

Place the garlic and gochugaru (if using) n a glass jar. Cover with the vinegar-sugar mixture and cover tightly. Depending on your jar, you might need to double the pickling solution. Let pickle in the fridge until desired. Pickled garlic usually takes 2 weeks. The garlic becomes more mellow the longer the pickling period.