| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Thai | Ceideburg 2, Condiment, Thai | 1 | Batch | |
INGREDIENTS
| 1 | c | White vinegar |
| 4 | c | Water |
| 1/4 | c | Granulated sugar |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 227
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 7007.8mg
Potassium: 251.9mg
Carbohydrates: 64.2g
Fiber: 0g
Sugar: 49.9g
Protein: 0g