From pinkwind@ev1.net Tue Sep 30 16:08:20 2003 Date: Tue, 30 Sep 2003 13:26:28 +0000 (UTC) From: Julia Dream Newsgroups: rec.food.recipes Subject: Quick Pickled Garlic with Mediterranean Flavors Followup-To: rec.food.cooking, rec.food.recipes I noticed another recipe for pickled garlic posted here, and thought I would post this one as well. This one has no sugar, and is an excellent pickle. Addictive. Quick Pickled Garlic with Mediterranean Flavors from Quick Pickles: Easy Recipes with Big Flavor by Chris Schlesinger, John Willoughby, and Dan George 1/2 cup white wine vinegar 1/4 cup sherry 3/4 teaspoon kosher or other coarse salt 1/4 teaspoon black peppercorns 1 bay leaf 1 (or more) small hot chile of your choice, slit up the side 1 cup (2 to 3 heads) garlic cloves, peeled 1 tablespoon coarsely chopped fresh oregano, thyme, or rosemary In a small nonreactive saucepan, combine the vinegar, sherry, salt, peppercorns, bay leaf, and chile, and bring to a boil over medium-high heat, stirring once or twice to dissolve the salt. Reduce the heat to medium, add the garlic, and simmer for 30 seconds or so. Remove from the heat and add the fresh herb. Allow to cool to room temperature, uncovered, and then pour into a jar with a nonreactive lid. Cover tightly and let stand at room temperature for at least a day before sampling one of the smaller cloves. The flavor will improve steadily over the first few days, as the liquid penetrates the garlic. This pickle will keep, covered and refrigerated, for 2 months or more. -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/