Garlic Vinegar recipe
information
This vinegar is very handy for salad dressing and marinades for fish, shellfish and chicken.
ingredients
8 - 10 cloves garlic
a little coarse salt
600 ml (1 pt) white wine or tarragon vinegar
a little coarse salt
600 ml (1 pt) white wine or tarragon vinegar
method
1. Crush the garlic finely with the salt and put into a large, heat-proof jar.
2. Bring the vinegar to the boil and pour over the garlic. Allow to cool and then cover.
3. Leave to infuse for 2 - 3 weeks, then strain and bottle for use.
Variation
Red wine Garlic Vinegar, for use in strongly flavoured marinades like those for stewing beef, pot roasts and game, is made by saving red wine bottle ends and letting them "turn". Use 10 cloves of garlic to 600 ml (1 pt) of liquid, and warm the vinegar until hand hot before pouring over the crushed garlic.
2. Bring the vinegar to the boil and pour over the garlic. Allow to cool and then cover.
3. Leave to infuse for 2 - 3 weeks, then strain and bottle for use.
Variation
Red wine Garlic Vinegar, for use in strongly flavoured marinades like those for stewing beef, pot roasts and game, is made by saving red wine bottle ends and letting them "turn". Use 10 cloves of garlic to 600 ml (1 pt) of liquid, and warm the vinegar until hand hot before pouring over the crushed garlic.
serving amount
makes approx. 600 ml (1 pt)
rate this recipe
|
1 comments
| |||
also in this category
also see
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
