|4 pints||Garlic cloves; peeled|
|2½ cup||White wine vinegar|
|8||Long; thin Red chiles (fresh or dried)|
|8||Whole Bay leaves|
Sort through garlic and trim off any discolored spots or stem ends. Rinse under cold water and set aside. Heat the sugar and vinegar to boiling.
Sterilize jars and lids in boiling water and when jars are cool enough to handle, fill each with the garlic cloves. Insert 2 chiles and 2 bay leaves into each jar preferably around the outside so they can be seen. Add the hot brine leaving about ½-inch head space. Wipe the rim of the jars clean and screw on sterilized lid and band according to manufacturers directions.
Process in a hot water bath for 15 minutes. Remove and allow to cool completely at room temperature away from drafts. Check lids to make sure proper seal has been attained. Store for at least one month before using to allow flavors to develop. This recipe yields 4 pints.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show # CR-9639 broadcast 09-06-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: John Ash
Converted by MM_Buster v2.0l.
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