1 head of garlic, cloves separated, peeled, and halved
Yield: 1 quart.
There are two ways to make this. The first method is slow. But it produces a great product. The second method is faster. But it may give a product that is less pungent.
First method: Add the garlic clove halves to the vinegar in its bottle, recap it, and let it sit on a shelf for two to three months. Check it every couple of weeks; when it reaches the intensity of flavor you wish, remove the cloves and begin to use.
The second method: Bring the vinegar and garlic clove halves to a boil in a saucepan. Turn off heat. When the vinegar is cool, transfer it with the garlic to a tall, clean quart bottle (or into smaller bottles proportionally). Cap it and leave it on a shelf for at least a day. Check it every day until it reaches the intensity of flavor you wish. Remove the cloves and begin to use.
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