Persian Sugar-Pickled Garlic
 
from Garlic, by Janet Hazen 
and the Garlic Press 
 
4 head  garlic, cloves separated, unpeeled
2 cup  red wine vinegar
2 cup  water
1 cup  sugar
6   whole cloves (not garlic-the spice!)
2 Tbsp  black peppercorns
  makes about 2-1/2 cups
 
Place all the ingredients in a large heavy-bottomed saucepan. Bring 
to a boil over high heat and cook for 10 minutes, stirring from time 
to time. Reduce the heat to moderate and cook 5 minutes. Remove from 
the heat and cool to room temperature. 
Transfer to a clean glass or ceramic jar large enough to accommodate 
the garlic and liquid. Tightly seal and refrigerate for at least 1 
month before serving. The garlic improves with age for as long as 15 
Years. 
 
Source: http://www.albany.net/~gwoods/garlic/Persian_Pickled_Garlic.html 
 
 
 
 
 
 
(ID: 79872) Mirror: rec.food.recipes: Mon, Dec 16, 2002


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