In the past, it was customary to prepare this recipe when a child was born, and to open the jar only when that child turned thirteen.
Of course, you can open and taste it earlier. We usually keep the jars closed for at least two years, though the flavor only deepens and improves with age.
The recipe itself is very simple, but it demands patience. While you wait, the jars sit in the pantry, their beauty decorating the shelves until the right moment arrives.
Ingredients:
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Local garlic in its dry form (not the fresh bulbs sold over spring, but those available a few weeks later, when the garlic has dried).
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Vinegar – you can use any natural fruit or wine vinegar you’ve purchased, or even better, one you’ve made yourself (basic recipe here).
Instructions:
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Break the garlic bulbs into cloves. (No need to peel the cloves, but it’s best to separate them from the bulbs so the jar can be filled more easily.)
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Place the cloves in a jar.
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Pour in vinegar until the garlic is completely covered.
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Seal the jar tightly and mark the date of preparation on it.
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Store in a cool, dark place and wait.
Garlic preserved in vinegar is a wonderful addition to cooked dishes, salads, spreads, and more.
