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Name: Garlic Vinegar
Prep time: 30 min
Cook time: 30 min
Total time: 15 min
Yield: 16
Cuisine: American
Ingredients: 4 Garlic peeled; 1 c Red wine vinegar; 2 tb Shallots minced; 5 cloves Garlic crushed

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INGREDIENTS

ADDITIONS
4 Garlic ; peeled
1 c Red wine vinegar
2 tb Shallots ; minced
5 cloves Garlic ; crushed

Servings

INSTRUCTIONS

1. Combine the first 3 ingredients in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally. 2. Strain vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard shallots and crushed garlic cloves. Pour into a decorative bottle. Thread peeled garlic cloves onto a bamboo skewer; place in bottle. Seal with a cork or other airtight lid; store in a cool, dark place. Yield: 1 cup. ~(Edited by Pat Hanneman 10/01/98)- Notes: Add this one to soups and stews to round out the flavor, or drizzle it over cooked greens. It also gives a subtle hint of garlic to sweet and sour cabbage. Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars. Recipe by: Cooking Light Sep98 Posted to EAT-LF Digest by Pat Hanneman on Oct 01, 1998,

NOTES

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Garlic Vinegar

ADDITIONS
4 Garlic peeled
1 c Red wine vinegar
2 tb Shallots minced
5 cloves Garlic crushed

1. Combine the first 3 ingredients in a widemouthed jar; cover and let  stand 2 weeks in a cool, dark place, gently shaking jar occasionally.    2. Strain vinegar mixture through a cheesecloth-lined sieve into a glass  measure or medium bowl, and discard shallots and crushed garlic cloves.  Pour into a decorative bottle. Thread peeled garlic cloves onto a bamboo  skewer; place in bottle. Seal with a cork or other airtight lid; store in a  cool, dark place. Yield: 1 cup.    ~(Edited by Pat Hanneman 10/01/98)-    Notes: Add this one to soups and stews to round out the flavor, or drizzle  it over cooked greens. It also gives a subtle hint of garlic to sweet and  sour cabbage. Recipe from "Cooking Class: The Good Stuff," recipes by Dave  DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and  Vinegars.    Recipe by: Cooking Light Sep98    Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01,  1998,

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Nutrition

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Serving Size: 1 Serving (34g)
Recipe Makes: 16 Servings

Calories: 10
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 3mg		0 %
Potassium 26.7mg		1 %
Total Carbohydrate 1.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 1g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10

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