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LOCATION: Recipes >> Preserving >> Pickled Garlic 11

Print this Recipe    Pickled Garlic 11

CHINESE PICKLED GARLIC

3/4 to 1 lb. fresh garlic
1 c white rice vinegar/rice wine vinegar
1 tsp salt
2 tbs sugar

Separate garlic into cloves, scald and peel. Place vinegar, salt
and sugar in 2-qt saucepan. Stir to dissolve and bring quickly to
a boil. Add garlic cloves and return to boil, stirring. Pack at
once into hot, sterilized 1 pint jar. Cover almost to overflow
with brine. Cover, cool, label and refrigerate at least one month
before using. Keeps for months.

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