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Garlic Vinegar


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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 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.

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