GARLIC VINEGAR

 

  • Cooking Time:
  • Servings: 1 quart
  • Preparation Time: 1-2 weeks

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

Directions

  • 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.

Notes

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

Yield: About one quart.

Author Credit: Jean Lesem

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