Try this Garlic Vinegar recipe, or contribute your own.Suggest a better description
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
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|Serving Size: 1 Serving (34g)|
|Recipe Makes: 16 Servings|
|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 %|
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Calories per serving: 10
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