Quick Pickled Garlic with Mediterranean Flavors
 
i noticed another recipe for pickled garlic posted here, and thought i 
would 
post this one as well. this one has no sugar, and is an excellent pickle. 
addictive. 
 
 
from quick pickles: easy recipes with big flavor by chris schlesinger, 
john 
willoughby, and dan george 
 
1/2 cup  white wine vinegar
1/4 cup  sherry
3/4 tsp  kosher or other coarse salt
1/4 tsp  black peppercorns
1   bay leaf
1   or more) small hot chile of your choice, slit up the side
1 cup  (2 to 3 heads) garlic cloves, peeled
1 Tbsp  coarsely chopped fresh oregano, thyme, or rosemary
 
in a small nonreactive saucepan, combine the vinegar, sherry, salt, 
peppercorns, bay leaf, and chile, and bring to a boil over medium-high 
heat, stirring once or twice to dissolve the salt. reduce the heat to 
medium, add the garlic, and simmer for 30 seconds or so. remove from the 
heat and add the fresh herb. allow to cool to room temperature, 
uncovered, and then pour into a jar with a nonreactive lid. cover tightly 
and let stand at room temperature for at least a day before sampling one 
of the smaller cloves. 
 
the flavor will improve steadily over the first few days, as the liquid 
penetrates the garlic. this pickle will keep, covered and refrigerated, 
for 2 months or more. 
 
-- 
(ID: 10664) Mirror: rec.food.recipes: Tue, Sep 30, 2003


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