garlic vinegar
- Categories
- Dressing
- Yield
- 1 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Vinegar- cider, malt, red |
| Or white wine | |
| 1 teaspoon | Black peppercorns |
| 10 cups | Cloves, crushed |
Contributed to the echo by: Sallie Austin Originally from: "The Ultimate Salad Dressing Book", by Claire Stancer Garlic Vinegar In a medium sized enameled (non-metallic) saucepan, bring vinegar to a boil over medium heat. Meanwhile, coarsely crush peppercorns with the bottom of a heavy saucepan. Place in a glass or other non-metallic jar. Add garlic. Pour in hot vinegar. Let steep for 7 days. Strain through cheesecloth and pour into a clean 1-quart wine bottle. Cork and store in a cool, dark place. Keeps 1 year.
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