Yield: 1 servings
|⅓ cup||Rice vinegar|
|⅓ cup||Soy sauce; reduced sodium|
|20 eaches||Garlic bud spears 6 to 8 inches tall|
These are quick refrigerator pickles that are tasty additions to just about everything except dessert. Chop or slice thin the long way and try them on sandwiches, in omelets and with most any grain or bean dish.
Mix vinegar, soy sauce and honey together; set aside. Lay garlic buds flat in a large skillet with a tight fitting lid. Add the water, cover and bring to a boil; reduce heat to a low simmer and cook about 3 minutes or until stems are just tender. Reserve liquid for other uses such as soup or sauce.
Using tongs, move garlic buds to a large, flat, refrigerator glass or ceramic container with a cover. Pour vinegar mixture over garlic buds; close container and refrigerate.
Pickled garlic spears will be ready to use after marinating at least overnight. Pickles keep refrigerated about 3 weeks. The marinade can be used again for another batch of garlic buds, or use it as a garlic flavored base for barbecue sauce.
Source: Oregonian FoodDay Typos by Dorothy Flatman 1995 Submitted By DOROTHY FLATMAN On 06-28-95