More Great Recipes: Dressing | Egg-Free | Kosher | Lactose-Free

Garlic Vinegar


User Avatar
Member since 2014

Serves 1 quart | Prep Time 1-2 weeks | Cook Time

Ingredients

1/4 lb peeled garlic, bruised (75 to 80 cloves)
5 cloves
1 tsp caraway seeds
1 tsp salt
1 quart white wine vinegar
10 peppercorns


Put peeled, bruised garlic in quart jar.


Add salt.


Pound peppercorns, cloves, and seeds in mortar until crushed.


Add to jar.


Heat vinegar just to boiling.


Add to jar.


Stir to dissolve salt.


Cover.


Keep at room temperature 1 to 2 weeks.


Strain; pour clear liquid into sterilized jar or bottle.


Cover tightly.


Pairs Well With


Notes

From Jean Lesem’s The Pleasures of Preserving and Pickling (Alfred A. Knopf).

Yield: About one quart.

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

445 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51067 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11242 Downloads
FREE
Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Oreo Balls
Oreo Balls