garlic and onion vinegar
(from The Southern Gardener and Receipt-book: Containing Valuable Information, Original and Otherwise, by Mary L. Edgeworth, 1860)
2 oz. of garlic & onions
1 quart of 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.
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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.
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