Peel the garlic, removing all the skins, and cut off the ends of the cloves.

Rinse the chili and slice it thinly.

Pour vinegar, water, sugar, and salt into a pot and bring to a boil while stirring.

Let it boil for five minutes.

Add the garlic and chili to the brine and continue to boil for another 30 seconds.

Remove the pot from the heat and pour everything into a sterilized pickling jar or clamp jar. Place the jar in the refrigerator and let it steep for a few days, preferably a week. It can keep for several months in the fridge.