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Add a photoServings: 12
Ingredients
Directions
- * Note: Use young garlic for this recipe, if you can. Otherwise, remove most of the papery skins.
- You can either peel the outside papery skin from the heads or possibly just cut about 1/2 inch off the tops of each bulb, making sure which each clove is exposed. Place the garlic in a glass jar, add in 1 c. of vinegar, cover the jar tightly and set it aside in a cold, dry place for 2 weeks.
- After 2 weeks, drain the vinegar from the garlic. Combine the soy sauce, water, sugar and 1/2 c. of vinegar till the sugar is completely dissolved. Pour over the garlic. Cover and let sit another 2 weeks.
- Serve at room temperature or possibly chilled. Chill after opening.
- This recipe yields 30 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 12 servings | |
| Calories 19 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 601mg | 25% |
| Potassium 54mg | 2% |
| Total Carbs 2.86g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 1.37g | 1% |
| Protein 0.81g | 1% |
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