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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