| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Thai |
Thai, Condiment, Ceideburg 2 |
1 |
Batch |
INGREDIENTS
| 1 |
c |
White vinegar |
| 4 |
c |
Water |
| 1/4 |
c |
Granulated sugar |
| 1 |
tb |
Salt |
| 6 |
|
Garlic pods (approximately 120 cloves depending on size), peeled |
INSTRUCTIONS
Here's something that might appeal those of you engaged in the Garlic
Thread. It's not for everyone, but if you're a true garlic fan, these
munchies might be right up your alley. Thai garlic comes in pods
that are about the same size as Western garlic but the cloves are
about 1/3 to 1/2 the size of ours and there are correspondingly more
in a head. The plus is that they don't have to be skinned before use.
The emphasis here is on the sour rather than the sweet. Quite a
taste sensation. In a medium saucepan, bring the vinegar, water,
sugar and salt to a boil. Reduce heat and simmer for 5 minutes. Drop
in the garlic. Return to boil for 1 minute, then remove from heat.
Cool, and fill sterilized, screw-top jars. Store in the refrigerator
for at least 1 week before eating. Continue to refrigerate, tightly
covered, between serving.
From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee,
published by Putnam. 1981.
Posted by Stephen Ceideburg April 11 1990.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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