Garlic Vinegar
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
Directions
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.
