GARLIC IN RED WINE VINEGAR
Brenda Litzke
When cloves of raw garlic are submerged in red wine vinegar for a very long time, a magical transformation occurs.
The garlic turns from crisp white to ivory, due to the color of the vinegar, and eventually fades to a light brown that deepens with age.
The garlic becomes very tender, mild and almost fruity, with a flavor that's more mellow and sweet than garlic's typical strong, pungent taste.
It can be used after it has been cured for a few weeks at room temperature, but it needs about 8 weeks to reach its fully cured state.
Burp the jar occasionally, as you might have to let excessive gas escape and add vinegar if needed. An Iranian specialty enjoyed with fish especially.
6 heads fresh garlic
2 tbs salt
1 1/2 cups red wine vinegar or more as needed
Remove most of the outer papery skins but don't peel completely.
Keep whole or cloves, place in jar with tight-fitting lid.
Add salt, vinegar, make sure submerged
Brenda Litzke
When cloves of raw garlic are submerged in red wine vinegar for a very long time, a magical transformation occurs.
The garlic turns from crisp white to ivory, due to the color of the vinegar, and eventually fades to a light brown that deepens with age.
The garlic becomes very tender, mild and almost fruity, with a flavor that's more mellow and sweet than garlic's typical strong, pungent taste.
It can be used after it has been cured for a few weeks at room temperature, but it needs about 8 weeks to reach its fully cured state.
Burp the jar occasionally, as you might have to let excessive gas escape and add vinegar if needed. An Iranian specialty enjoyed with fish especially.
6 heads fresh garlic
2 tbs salt
1 1/2 cups red wine vinegar or more as needed
Remove most of the outer papery skins but don't peel completely.
Keep whole or cloves, place in jar with tight-fitting lid.
Add salt, vinegar, make sure submerged