RFCJ RECIPE ARCHIVE

RFCJ CHARTER
POSTING GUIDELINES
KOSHER FAQ
Search RFCJ Archives

RECIPE CATEGORIES Select a CATEGORY from the drop down box below then click GO

WHAT'S NEW! Select the number of days to go back below

Questions or Comments

Pickled Garlic Cloves - pareve

Posted by : Lita Lotzkar

    1/2 lb Garlic cloves
      1 lg Red pepper, seeded and
           Slivered
      2 c  White vinegar
    2/3 c  Granulated sugar
    1/2 ts Mustard seed
    1/2 ts Celery seed

  Peel garlic. Leave small cloves whole. Cut large cloves in half.
  Combine with red pepper.

  Measure vinegar and sugar into saucepan. PLace mustard seed and
  celery seed into cotton bag. Tie. Add to saucepan. Heat on
  medium-high, stirring frequently, until it boils. Boil 5 minutes. Add
  garlic and red pepper. return to a boil. Boil 5 minutes more. Discard
  spice bag. Fill hot sterilized jars with garlic and red peppers to
  within 1 inch of top. Fill with hot brine to 1/4-inch of top. Seal.
  Let stand several weeks before serving.

Return to RFCJ Archive Page

All data, logos, text contained on any portion of Mimi's Cyber Kitchen copyright 1995 through 2001 Mimi Hiller, JB Hiller, Jennifer Hiller. No portions of this website may be used without express written permission of the authors.