Lauras Pickled Garlic

This recipe is great for garlic lovers. Also good for appetizers when served with crackers or bread.

Step: 1

Trim the tops from the heads of garlic. Peel off all but one layer of the outer skin. Set aside.

Step: 2

In a saucepan, combine the vinegar, sugar, peppercorns, cloves, bay leaf, chile peppers and lemon zest. Bring to a boil and cook for 2 minutes. Add the garlic, and continue to boil for another 4 minutes. Remove from the heat and let stand overnight at room temperature.

Step: 3

Transfer to a clean jar. Strain the brine into the jar with the garlic so that the heads are completely covered. Discard the solids. Cover and store in the refrigerator until using. It will keep for 6 to 8 weeks. To keep longer, store in sterile jars and process in a hot water bath for at least 10 minutes to seal the jars.

Per Serving: 122 calories; protein 4g; carbohydrates 27.8g; fat 0.3g; sodium 28.6mg.

The most clear way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. When you’re cooking pasta, make sure for a simple vegetable . Making steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

One make sure is also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .