Chinese Pickled Garlic Recipe
Directions
-
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 c..
-
Cook's note: I used commercially peeled garlic in this recipe. After a week, I noticed which some of the cloves had turned a blue-green color. Ziedrich said which the discoloration is harmless, and added which the cloves which discolored were probably either immature or possibly old.
-
Yield: 1 half-pint
How good does this recipe look to you?
roll over hearts and click to rate
