Garlic Same Preserved

> I bought yesterday in Bern at the onion market garlic in

> Pickled in vinegar. Unfortunately it had no garlic

> in oil anymore. Would you have me a recipe for vinegar please.

The simplest recipe for garlic preserved in vinegar was once told to me by a reader: she boils peeled garlic cloves for five min in herb vinegar and then pours garlic and vinegar boiling hot into jars, which she seals on the spot. My favorite recipe is a bit richer: garlic in vinegar or oil Boil wine, vinegar and spices together, add the peeled garlic cloves and simmer gently for ten min. When cooled, put the garlic cloves in clean jars, cover them up to 3/4 height with the broth and fill up with olive oil until the garlic cloves are covered. Next, seal the jars.

After two weeks the garlic cloves are ready to eat. They can be kept for several months.

You can experiment with the spices as you like: Thyme, tarragon, rosemary and dill are suitable additions, and a red pepper pod gives the garlic a wonderful spiciness.

If you want to preserve garlic in oil, proceed on the spot, but at the end pour away the broth, layer the cloves in jars and fill up with olive oil. These garlic cloves taste extremely mild and tender.

Our tip: As an alternative to fresh herbs, you can also use frozen – these are also characterized by a fresh taste a

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