Arlene
@abhege -- sorry I didn't see this sooner, but here is a very simple recipe for "Chinese Pickled Garlic" from the book
Joy of Pickling by Linda Ziedrich. (I did try making this a couple of years ago, but then discovered that the garlic that I dry to use for garlic powder works really well for just about any recipe and I don't have to keep it in the fridge.)
"This recipe makes a wonderfully hot, crunchy condiment; it's also a good way to preserve garlic for the times when you've run out of fresh bulbs or are just in a hurry. Although the recipe is Chinese, it includes no soy sauce, so the pickled garlic is suitable for use in all sorts of dishes. The garlicky vinegar is good in dressings and sauces, too.
"Pickle garlic in the summer or fall, when the cloves are plump, white and sweet-smelling.
1 cup peeled fresh garlic cloves
1/2 cup rice vinegar, white wine vinegar, or distilled white vinegar
1/2 teaspoon sugar
1/2 teaspoon pickling salt
Put the garlic into a half-pint jar. Stir together the vinegar, sugar and salt, and pour the liquid over the garlic. Cover the jar tightly with a nonreactive cap.
Store the jar in the refrigerator for at least 1 month before using the garlic. It will keep well for a year or more.
Makes 1 cup."
)
