Recipe by Toby Jermain
This isn't really a recipe. These really aren't pickled garlic, even though they taste like pickled garlic after a couple weeks. It is just a good way to preserve garlic for all other uses now that the U.S. Department of Agriculture says you shouldn't store garlic cloves in a jar of olive oil. Other than that, my preference would still be storage in oil. If you are a garlic-freak, these are good munchies after setting for a week or so.
- 1 quart fairly large garlic, cloves,peeled,left whole
- distilled white vinegar or white wine vinegar, as needed
Directions See How It's Made
- **Many supermarkets now sell pre-peeled garlic cloves at a reasonable price.
- This is the only way to go when fixing this unless you love peeling garlic!
- Loosely fill a one quart canning jar with garlic cloves.
- Top up jar with white wine vinegar.
- Store in refrigerator.
- Use garlic a little more generously than you would when using genuine freshly peeled garlic.
- It loses some of its flavor to the vinegar and mellows out quite a bit.
- The loss of flavor is more than offset by the flavor of the vinegar.
- A couple of tablespoons, added to the regular vinegar used in salad dressings, is great!
- Just be sure to add a little fresh vinegar to the jar to keep the garlic covered.