A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Quick Pickled Garlic
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- #7288
serves/makes:
ready in:
over 5 hrs
over 5 hrs
1 review
ingredients
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 cloves garlic, peeled
1 tablespoon coarsely chopped fresh oregano, thyme, or rosemary
directions
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.
added by
pinkwind
nutrition data
31 calories, 0 grams fat, 6 grams carbohydrates, 1 grams protein per serving. This recipe is low in fat.
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reviews & comments
February 11, 2012
we have made this recipe for quite a few people and have had favourable comments.I do add some of the herbs,chilli and peppercorns to the bottles for extra flavour