2½ teaspoons salt
4 tablespoons sugar
6 heads of garlic, separated into cloves & peeled
½ cup rice vinegar
Put 1¼ cup of water in a sauce pan, bring to a boil
Add ½ teaspoon each, salt & sugar; stir to dissolve
Add peeled garlic
Simmer 8 minutes
With a slotted spoon; transfer garlic to sterile jars
Put rice vinegar in sauce pan, add remaining salt & sugar with ½ cup water
Boil liquid for 2 minutes; stir to dissolve salt & sugar
Pour liquid into jars with the garlic
Let cool before securing lids
Store in refrigerator for about 2 weeks before using
From Healthy Thai Cooking; Sri Owen-1997
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