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GARLIC PICKLES 3 c. garlic cloves 1 1/2 c. white distilled vinegar 1/2 c. sugar 1/2 tsp. salt Peel garlic cloves. If they are thicker than 3/4 inch, cut them in half lengthwise. In a 2 or 3 quart pan, combine the vinegar, sugar and salt. Bring to boiling, stirring until sugar dissolves. Drop garlic into boiling vinegar mixture and cook uncovered over high heat, stirring occasionally for 1 minute. Let cool. Store pickles in refrigerator in a tightly covered jar, at least 1 day or up to 2 months. Makes about 1 1/2 pints. NOTE: Martini lovers, use a garlic pickle instead of an olive! This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |