Much like my article on Fermented Garlic this recipe is untested. However unlike fermented garlic I hoover this stuff up on regular basis. Like the last article I am publishing it so that you may have a chance to make this stuff before the fresh garlic season ends.
Feel free to trawl around the internet looking for alternative recipes, however underneath is the recipe that I went for.
- one cup of white wine vinegar
- one teaspoon of salt
- half a teaspoon of sugar
- couple of peppercorns
- peeled wet garlic cloves (also called fresh or green garlic, going out of season very soon!)
Heat the vinegar, sugar and salt in a pan until it has come to the boil. Add to the other ingredients and seal in an airtight glass container for two months in a cupboard.
Eat on its own or as part of an antipasto plate, if you find the strength too strong put the jar in the fridge for another month or so.