Yield: 1 Servings
|1 \N||Head garlic|
|4 cups||White wine vinegar|
Separate garlic into cloves and peel. Place in heat-proof 1½ quart bowl.
In a non-reactive pan, bring vinegar to boil. Pour over garlic. Cool, then cover. Allow to stand overnight. Pour into jars or bottles, adding a few garlic cloves for garnish. Seal tightly and store in refrigerator.
Makes 2 pints. By sooz <kirkland@...> on Apr 13, 1998 Posted to MM-Recipes Digest by Judith Vonneumann <pooh4jvn@...> on Nov 17, 1998