PICKLED GARLIC
 
1 lb.  garlic
1 cup  white vinegar
1 cup  wine/dry vermouth
1   fresh chopped chile or 1 tsp. dried, crushed red pepper
1 sprig  fresh thyme or 1 tsp. dried
1 sprig  fresh rosemary or 1 tsp. dried
1   bay leaf
1/2 tsp  peppercorns
2 Tbsp  sugar
1 tsp  salt
 
Break garlic apart, place cloves in 2-qt saucepan. Cover with boiling 
water. Stir once. Drain immediately and cover with cold water. Drain 
and skin. Return to saucepan. Add rest of ingredients. Boil 5 
minutes. Cover and let stand 24 hours. Boil 5 minutes. Transfer to 
hot sterilized jars. Cover and cool to room temperature. Refrigerate 
up to 3 months. Allow 2-3 weeks before eating. 
 
Source: http://www.recipecottage.com/preserving/pickled-garlic08.html 
 
 
 
 
 
 
 
1 cup  peeled garlic cloves
2   fresh or dried bay leaves
1 tsp  peppercorns
1 tsp  allspice berries
2 - 3   juniper berries
1/2---3/4 cup  red wine vinegar
 
Put garlic cloves into dry sterilized jar with lid. Add ingredients. 
Cover with lid. Refrigerate. Keeps 4 months. Yield = 1/2 pint. 
 
Source: http://www.recipecottage.com/preserving/pickled-garlic08.html 
 
 
 
 
 
(ID: 79873) Mirror: rec.food.recipes: Mon, Dec 16, 2002


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