Chinese Pickled Garlic
Contributed by Meg
Source: Orlando Sentinel, Thursday August 12, 1999
1 cup peeled, fresh garlic cloves
1/2 cup rice vinegar, white wine vinegar or distilled white vinegar
1/2 tsp sugar
1/2 tsp pickling salt
1. Put garlic into sterile, half-pint jar. Stor together vinegar, sugar
and salt; pour liquid over garlic. Cover tightly.
2. Store in refrigerator at least 1 month before using garlic. It will
keep well in the refrigerator for up to 1 year.
NOTE: the author used commercially peeled garlic. After a week they
noticed the garlic turned blue/green. the discoloration is harmless and
indicates that some of the cloves were either old or immature. It will not
affect that taste.
September 98 Recipes