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Chinese Pickled Garlic

1 cup peeled fresh garlic cloves
1/2 cup rice or white wine vinegar (or distilled white vinegar)
1/2 teaspoon sugar
1/2 teaspoon pickling salt


Put garlic into sterile, half-pint jar. Stir together vinegar, sugar and salt; pour liquid over garlic. Cover jar tightly with a nonreactive cap.

Store in refrigerator at least one month before using garlic. It will keep well for one year in the refrigerator.

This recipe yields 1 cup.


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