Rosemary Gladstar's recipe is my favourite. Peel enough cloves to fill a jar, then pour in enough cider vinegar or tamari (or a mix of the two) to cover, & cap tightly. Let sit at room temp. (in a cupboard or tucked in a corner of the kitchen) for 4-6 weeks. Pour off the liquid, mix half & half with honey (warm the honey to liquefy first, so it mixes well), and pour that over the garlic in the jar. Cover & let sit another 4-6 weeks. It mellows as it ages. Yummy garlicky goodness.
My lazy method, is to eat a jar of dill pickles that I like alot and then put a bunch of peeled cloves of garlic into the remaining juice and stick it in the fridge for a couple-three weeks.
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branchandroot
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Date: 2006-08-10 01:42 am (UTC)(no subject)
Date: 2006-08-10 02:53 am (UTC)