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Pickled Garlic
Pickled Garlic
6 whole heads of garlic 4 cups (1 L) water 1 cup (250 ml) white vinegar 3 Tbs (45 ml) sugar 1 Tbs (15 ml) salt Peel as much of the papery skin off the outside of the garlic as possible while keeping the heads intact. Combine the remaining ingredients in a saucepan and bring to a boil over high heat. Boil for 5 minutes and add the garlic. Boil for 2 minutes and remove from the heat. Transfer the garlic and the liquid to sterilized jars and refrigerate for at least 1 week before using. Will keep for several months refrigerated. Makes about 2 pints (1 L). Bon appetit from the Chef and staff at World Wide Recipes |
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