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Garlic Vinegar

This vinegar is very handy for salad dressing and marinades for fish, shellfish and chicken.

ingredients

makes approx. 600 ml (1 pt)
8 - 10 cloves garlic
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.

What did you think?

1 person has helped to review this recipe. Thankyou!

Garlic Vinegar with a twist
posted by Tracey @ 06:07AM, 11/03/07
This is an awesome recipe. I however used white balsamic vinegar, sea salt,the full 10 cloves of garlic, and a pinch of white pepper. I let it infuse for 3 weeks and then used it for salad dressings, marinades and much more. It also makes a really nice gift.
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