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Add a photoServings: 1
Ingredients
- 1 c. peeled fresh garlic cloves
- 1/2 c. rice or possibly white wine vinegar (or possibly distilled white vinegar)
- 1/2 tsp sugar
- 1/2 tsp pickling salt
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
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 215g | |
| Calories 522 | |
| Calories from Fat 10 | 2% |
| Total Fat 1.2g | 2% |
| Saturated Fat 0.27g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1187mg | 49% |
| Potassium 581mg | 17% |
| Total Carbs 115.17g | 31% |
| Dietary Fiber 3.7g | 12% |
| Sugars 3.39g | 2% |
| Protein 14.12g | 23% |
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