Garlic vinegar

Yield: 1 servings

Measure Ingredient
1 teaspoon Vinegar- cider, malt, red
\N \N 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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