Garlic conserva from The Preservation Kitchen: The Craft of Making and Cooking with Pickles, Preserves, and Aigre-Doux by Paul Virant and Kate Leahy

  • garlic
  • Champagne vinegar

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • danibattle on January 28, 2022

    Fantastic. A bit of a time consuming process to peel the garlic then pressure can, but ?? worth the effort.

  • danibattle on January 28, 2022

    This stuff is absolutely awesome. I have made it a couple of times and it is very versatile and very moreish.

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