Head Garlic, separated into cloves and peeled
960ml/32fl.oz. White Wine Vinegar
Place the garlic and vinegar in a large saucepan, bring to the boil then
remove from the heat and allow to cool. Cover and leave
to stand overnight.
Prepare the bottles (see notes below).
Transfer the vinegar to warm bottles, adding a few garlic cloves in each bottle
for garnish, cover seal tightly and label (see notes below).
see also General
Bottles and caps -
Use bottles which are free from cracks, chips or flaws. Prepare the bottles by
washing well in warm soapy water and rinsing thoroughly. Dry them in a cool oven
(140C, 275F, Gas Mark 1). Fill
whilst still warm. Boil the screw tops or corks in water for 10 minutes just
prior to use.
Filling the bottles – Fill
with the liquid to within 2.5cm/1 inch of the top. Seal well with a screw top or
Storage – Store
in a cool dark place.