Chinese Pickled Garlic Recipe - Cooking Index
Chinese Pickled Garlic Recipe - Cooking Index
| 1 cup | 237ml | Peeled fresh garlic cloves |
| 1/2 cup | 118ml | Rice or white wine vinegar |
| = (or distilled white vinegar) | ||
| 1/2 teaspoon | 2.5ml | Sugar |
| 1/2 teaspoon | 2.5ml | Pickling salt |
Put garlic into sterile, half-pint jar. Stir together vinegar, sugar and salt; pour liquid over garlic. Cover jar tightly with a nonreactive cap.
Store in refrigerator at least one month before using garlic. It will keep well for one year in the refrigerator.
This recipe yields 1 cup.
Cook's note: I used commercially peeled garlic in this recipe. After a week, I noticed that some of the cloves had turned a blue-green color. Ziedrich said that the discoloration is harmless, and added that the cloves that discolored were probably either immature or old.
Source:
Lynn Thomas on the Food Forum BB at http://food.bb.prodigy.net/
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