- Apr 18, 2019
Image source: LupaGlupa
Yesterday was garlic pulling day - a few hours work on the easiest crop in my garden. I plant about 40 cloves each year and get enough garlic to plant next years crop and season months of cooking. But, no matter how carefully I dry the heads, they don't last through the winter. I searched out a way to preserve some of that garlic goodness and found this recipe -
Garlic and Onion Vinegar
Chop two ounces of the root, put it in a bottle, pour over it a quart of the best vinegar, and shake it well every day for ten days; then pour off the clear liquor into half-pint bottles. A few drops of the garlic will flavor a pint of gravy, as it is very powerful.
Recipe source - The Southern Gardener and Receipt Book by Mary L. Edgeworth, published in Philadelphia in 1860, available online at hathitrust.org