GARLIC VINEGAR
About 3 cups
Use in dressings or sauces.
Add to a sterilized 1-quart canning jar:
- 12 garlic cloves, smashed
Slowly heat in a small saucepan to just below the boiling point:
- 3 cups cider or white wine vinegar
Pour into the jar and let the mixture cool. Seal, infuse, strain, and store as directed for Shallot-Herb Vinegar.