INGREDIENTS

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)
----------------------------------------------
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