Yield: 6 Servings
Measure | Ingredient |
---|---|
\N \N | Wild garlic |
\N \N | 1 part vinegar |
\N \N | 1 part water |
\N \N | 1/2 tsp. sieved alum |
wash garlic well and cut off the green part which can be used in soups. Pack white parts in mason jars and to each add ½ tsp. alum and the one part vinegar and one part water. Seal and refrigerate and these are ready after two to three weeks to make your meals taste like a feast. They will keep like this all winter.