Pickled Garlic

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Here's a classic food funny from my friend Irene DiCaprio:

The efficiency expert concluded his lecture with a note of caution. "You
don't want to try these techniques at home."

"Why not?" asked someone from the back of the audience.

"I watched my wife's routine at breakfast for years," the expert
explained, "She made lots of trips to the refrigerator, stove, table and
cabinets, often carrying just a single item at a time. 'Hon,' I
suggested, 'Why don't you try carrying several things at once?'"

The voice from the back asked, "Did it save time?"

The expert replied, "Actually, yes. It used to take her 20 minutes to
get breakfast ready. Now I do it in seven.”

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

This recipe is really more of an ingredient in search of a dish. I
received a jar of these in my Christmas stocking one year (Santa knows I
love garlic) and am still exploring uses for them. So far I have used
them in salads (sliced and whole) and as ingredients in an
antipasto-style first plate (whole). The pickling takes most of the fire
out of the garlic, and you are left with a lovely, crunchy, mild
garlic-flavored little tidbit. Try these if you are a garlic lover, and
then please let me know how you used them.

Pickled Garlic

Whole, peeled garlic cloves
Red wine vinegar
1 Tbs (15 ml) salt for every cup of vinegar

Place the cloves of garlic in a jar with an airtight lid. Add enough
vinegar to cover, and add salt. Place lid on jar and shake to dissolve
salt. Store in the refrigerator for two weeks. These will keep almost
indefinitely, covered and refrigerated.
Received on Wed Mar 24 00:43:24 2010