Pickled Garlic
Garlic prepared in this way should keep almost indefinitely, covered and refrigerated. Thanks to Heather Bukowy, Illinois Benedictine University Dietetic Intern, for sharing this recipe!
Whole, peeled garlic cloves
Red wine vinegar
Salt (about 1 tablespoon per cup of vinegar)
Place the cloves of garlic in a jar with an air-tight lid. Add enough vinegar to cover, and add salt. Place lid on jar and shake to dissolve salt. Store in the refrigerator for about two weeks.
Posted by Carole Koch
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