| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dressings |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Vinegar- cider, malt, red |
|
|
Or white wine |
| 1 |
ts |
Black peppercorns |
| 10 |
c |
Cloves, crushed |
INSTRUCTIONS
Contributed to the echo by: Sallie Austin Originally from: "The Ultimate
Salad Dressing Book", by Claire Stancer Garlic Vinegar In a medium sized
enameled (non-metallic) saucepan, bring vinegar to a boil over medium heat.
Meanwhile, coarsely crush peppercorns with the bottom of a heavy saucepan.
Place in a glass or other non-metallic jar. Add garlic. Pour in hot
vinegar. Let steep for 7 days. Strain through cheesecloth and pour into a
clean 1-quart wine bottle. Cork and store in a cool, dark place. Keeps 1
year.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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