Garlic Vinegar
INGREDIENTS
  • Servings: 1 quart
  • Preparation Time: 1-2 weeks
  • 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
  1. Put peeled, bruised garlic in quart jar.
  2. Add salt.
  3. Pound peppercorns, cloves, and seeds in mortar until crushed.
  4. Add to jar.
  5. Heat vinegar just to boiling.
  6. Add to jar.
  7. Stir to dissolve salt.
  8. Cover.
  9. Keep at room temperature 1 to 2 weeks.
  10. Strain; pour clear liquid into sterilized jar or bottle.
  11. Cover tightly.
RECIPE BACKSTORY
From Jean Lesem’s The Pleasures of Preserving and Pickling (Alfred A. Knopf). Yield: About one quart.