French Style Pickled Garlic
Here's a link to a metric
conversion table for you.
Mix vinegar, wine and spices, Bring to a boil and add the garlic, boil
with the garlic for 2 minutes, pull off the fire. Leave overnight. Next
morning bring to a boil again and pull off the fire. Let cool off a bit,
and then fill into jars (old jam glasses are fine. Pour a good shot of
good olive oil on top into each jar and seal (just screw the lid on tight).
After about 5 days the garlic is ready to eat. It will keep approx. a year
if stored in a cool dark place.
2 1/4 lb of fresh garlic,peeled
1 pint of wine vinegar (the Italian types are fine)
1 pint of a very dry white wine
2 bay leaves,
1 tsp. dried thyme
1 tsp. dried rosemary
2 small dried chilies,
1 tbsp peppercorns (black)
1/2 tsp. salt
1 1/4 oz sugar.