Garlic Vinegar

• 1½ cups (175 g) small cloves garlic
• 2½ cups (625

Peel the skins from the garlic and nip off the base ends with a sharp knife. Put the garlic in a sterilized 1-quart (1-liter) bottle with the vinegar. Cork tightly and infuse out of direct sunlight for 2 weeks before using. As the vinegar is used, replenish it from time to time with additional garlic and fresh vinegar.