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The Kitchen & The Speakeasy
Pickled Onions
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<blockquote data-quote="Richard Burley" data-source="post: 516464" data-attributes="member: 1690"><p>I remember an old James Beard recommendation: Peel and trim perfect garlic cloves (they have to be perfect or they'll rot--no brown spots, in other words) and fill a jar with them almost to the top. Fill the jar right to the top with red wine vinegar, put the lid on, and wait at least a year. Never tried it myself, but I have a hunch it's worth doing for aficionados of pickledom.</p></blockquote><p></p>
[QUOTE="Richard Burley, post: 516464, member: 1690"] I remember an old James Beard recommendation: Peel and trim perfect garlic cloves (they have to be perfect or they'll rot--no brown spots, in other words) and fill a jar with them almost to the top. Fill the jar right to the top with red wine vinegar, put the lid on, and wait at least a year. Never tried it myself, but I have a hunch it's worth doing for aficionados of pickledom. [/QUOTE]
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