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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 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.

A dash of local for every season
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