French Pickled Garlic
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
White Wine Vinegar1 cup
White Wine (dry)1 small
Thyme (sprig)1 small
Rosemary (sprig)1 small
Bay Leaf2 tsps
Sugar1 tsp
Salt (pickling)Directions:
1
Put all of the ingredients except the garlic into a nonreactive saucepan
2
Bring the contents to a boil, and gently boil them for 5 minutes
3
Add the garlic
4
Return the contents to a boil, then cover the pan, and remove it from the heat
5
Let it stand at room temperature for 24 hours
6
Bring the contents of the saucepan to a boil again, then transfer them to a half-pint jar
7
Let the jar cool, and cover it tightly with a nonreactive cap
8
Store the jar in the refrigerator
9
The garlic will be ready to eat in about 5 days, and will keep well for about 1 year
10
Put all of the ingredients except the garlic into a nonreactive saucepan
11
Bring the contents to a boil, and gently boil them for 5 minutes
12
Add the garlic
13
Return the contents to a boil, then cover the pan, and remove it from the heat
14
Let it stand at room temperature for 24 hours
15
Bring the contents of the saucepan to a boil again, then transfer them to a half-pint jar
16
Let the jar cool, and cover it tightly with a nonreactive cap
17
Store the jar in the refrigerator
18
The garlic will be ready to eat in about 5 days, and will keep well for about 1 year