Chinese Pickled Garlic
- 1 cup peeled fresh garlic cloves
- 1/2 cup rice or white wine vinegar (or distilled white vinegar)
- 1/2 teaspoon sugar
- 1/2 teaspoon pickling salt
Put garlic into sterile, half-pint jar. Stir together vinegar, sugar and salt; pour liquid over garlic. Cover jar tightly with a nonreactive cap.
Store in refrigerator at least one month before using garlic. It will keep well for one year in the refrigerator.
This recipe yields 1 cup.
Cook's note: I used commercially peeled garlic in this recipe. After a week, I noticed that some of the cloves had turned a blue-green color. Ziedrich said that the discoloration is harmless, and added that the cloves that discolored were probably either immature or old.