Pickled Garlic

"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."
 
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Ready In:
5mins
Ingredients:
2
Yields:
1 quart
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ingredients

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directions

  • **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.

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RECIPE SUBMITTED BY

I WAS retired oilfield trash since 1999, who has lived in Houston TX for the last 25 years, though I'm originally from California. I'm Texan by choice, not by chance! I am now working in Algeria 6 months a year, so I guess that gives new meaning to the term SEMI-retired. I grew up in restaurants and worked in them for 13 years while getting through high school and college, working as everything from dishwasher to chef, including just about everything in between. At odd intervals I also waited tables and tended bar, which gave me lots of incentive to stay in school and get my engineering degree. During the 33 years since, I have only cooked for pleasure, and it HAS given me a great deal of pleasure. It's been my passion. I love to cook, actually more than I love to eat. I read cookbooks like most people read novels. My wife and I both enjoy cooking, though she isn't quite as adventurous as I am. I keep pushing her in that direction, and she's slowly getting there. We rarely go out to eat, because there are very few restaurants that can serve food as good as we can make at home. When we do go out, it's normally because we are having an emergency junk-food attack. My pet food peeves are (I won't get into other areas): are people who post recipes that they have obviously NEVER fixed; obvious because the recipe can't be made because of bad instructions, or that are obvious because it tastes horrible. I also detest people who don't indicate that a recipe is untried, even when it is a good recipe. Caveat emptor!
 
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