Preparation:
Here's something that might appeal those of you engaged in the Garlic
Thread. It's not for everyone, but if you're a true garlic fan, these
munchies might be right up your alley. Thai garlic comes in pods that are
about the same size as Western garlic but the cloves are about 1/3 to 1/2
the size of ours and there are correspondingly more in a head. The plus is
that they don't have to be skinned before use. The emphasis here is on the
sour rather than the sweet. Quite a taste sensation. In a medium saucepan,
bring the vinegar, water, sugar and salt to a boil. Reduce heat and simmer
for 5 minutes. Drop in the garlic. Return to boil for 1 minute, then
remove from heat. Cool, and fill sterilized, screw-top jars. Store in the
refrigerator for at least 1 week before eating. Continue to refrigerate,
tightly covered, between |
