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LOCATION: Recipes >> Preserving >> Pickled Garlic 08

Print this Recipe    Pickled Garlic 08

PICKLED GARLIC

1 lb. garlic
1 c. white vinegar
1 c. 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 tbs. 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.

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