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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I don't remember where I found this but it's handy and tasty. I do this when the garlic is fresh and plump so I have some when the market doesn't. Good to cook with, just peel as needed. Ingredients:
4 heads garlic (or more) |
2 cups red wine vinegar |
2 cups water |
1 cup sugar |
6 whole cloves (the spice) |
2 tablespoons black peppercorns |
Directions:
1. Separate garlic cloves, but do not peel.
2. Place all ingredients in a large heavy-bottom saucepan.
3. Bring to a boil, cook for 10 minutes, stirring from time to time.
4. Reduce heat to moderate and cook 5 minutes.
5. Cool to room temperature.
6. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid.
7. Tightly seal.
8. Refrigerate at least 1 month before serving.
9. The garlic improves with age.
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