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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


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.


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