Two variants

Grandma’s recipes – each for two 200 ml glasses

Variation 1 with vinegar and honey

Ingredients:

  • Garlic cloves (as many as will fit in the jars)
  • Peppercorns
  • Juniper berries
  • Thyme
  • Rosemary
  • 200 ml white wine or apple cider vinegar
  • 1 tbsp honey
  • 100 ml water
Pickled garlic

Preparation:

Peel the garlic cloves and cook for about 3 minutes, then drain. Layer the cloves together with the herbs, peppercorns and juniper berries in the preserving jar.

Boil vinegar with water and honey. Pour over the garlic cloves and seal immediately. Then turn upside down for about 5 minutes until the jar has drawn vacuum.

Leave to infuse for approx. 4-6 weeks.
Tastes very delicious on a rustic bread or as antipasti. The vinegar can be used well for salad dressing.

Shelf life unopened approx. 6 months.

Good success ūüôā

Variant 2 with olive oil

Ingredients:

  • Garlic cloves (as many as will fit in the jars)
  • Thyme
  • Rosemary
  • Oregano
  • 200 ml olive oil

Preparation:

Prepare the garlic cloves as in the first recipe.
Layer the cloves with the other ingredients in the preserving jar.
Pour in olive oil and seal immediately.

Then turn upside down for about 5 minutes until the jar has drawn vacuum.

Leave to infuse for approx. 4-6 weeks.
Tastes very delicious on a rustic bread or as antipasti.
The oil can then also be used for frying.

Can be kept unopened for approx. 8 months.

Good success ūüôā

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