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Garlic Vinegar

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

Why I Love This Recipe

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

Yield: About one quart.

Ingredients You'll Need

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.


Keep at room temperature 1 to 2 weeks.

Strain; pour clear liquid into sterilized jar or bottle.

Cover tightly.

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