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Pickled Garlic

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Ingredients
  • 1 lb. garlic
  • 1 c. white vinegar
  • 1 c. wine/dry vermouth
  • 1 fresh chopped chile or 1 tsp. dried, crushed red pepper
  • 1 sprig fresh thyme or 1 tsp. dried
  • 1 sprig fresh rosemary or 1 tsp. dried
  • 1 bay leaf
  • 1/2 teaspoon peppercorns
  • 2 tbs. sugar
  • 1 teaspoon salt
Instructions

Break garlic apart, place cloves in 2-qt saucepan. Cover with boiling water. Stir once. Drain immediately and cover with cold water. Drain and skin. Return to saucepan. Add rest of ingredients. Boil 5 minutes. Cover and let stand 24 hours. Boil 5 minutes. Transfer to hot sterilized jars. Cover and cool to room temperature. Refrigerate up to 3 months. Allow 2-3 weeks before eating.

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