Home › The Principles of Cookery › Garlic Vinegar

Garlic Vinegar

Take three ounces of the cloves of garlic, remove the skin and bruise them slightly in a mortar. Put them into an earthen jar, with a teaspoonful of salt, half a dozen cloves, and half an ounce of whole ginger. Pour over them a quart of the best vinegar, cover closely, and in ten days or a fortnight strain off for use. Two or three drops will prove a valuable addition to sauces and salads. The flavour may be increased or diminished by leaving the garlic a longer or shorter time in the vinegar, or by altering the proportion of garlic. Before straining off for use taste two or three drops, and see if the flavour is such as will be liked.