| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Ckright2 |
1 |
servings |
INGREDIENTS
| 4 |
pt |
Garlic cloves; peeled |
| 2 1/2 |
c |
Sugar |
| 2 1/2 |
c |
White wine vinegar |
| 8 |
|
Long; thin Red chiles (fresh or dried) |
| 8 |
|
Whole Bay leaves |
INSTRUCTIONS
Sort through garlic and trim off any discolored spots or stem ends. Rinse
under cold water and set aside. Heat the sugar and vinegar to boiling.
Sterilize jars and lids in boiling water and when jars are cool enough to
handle, fill each with the garlic cloves. Insert 2 chiles and 2 bay leaves
into each jar preferably around the outside so they can be seen. Add the
hot brine leaving about 1/2-inch head space. Wipe the rim of the jars clean
and screw on sterilized lid and band according to manufacturers directions.
Process in a hot water bath for 15 minutes. Remove and allow to cool
completely at room temperature away from drafts. Check lids to make sure
proper seal has been attained. Store for at least one month before using to
allow flavors to develop. This recipe yields 4 pints.
Recipe Source: COOKING RIGHT with John Ash From the TV FOOD NETWORK - (Show
# CR-9639 broadcast 09-06-1996) Downloaded from their Web-Site -
http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
09-23-1996
Recipe by: John Ash
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