Wine-Pickled Garlic Relish
Makes about 1/2 cup of finished relish (there will be pickled garlic left over)
Ingredients
For the pickled garlic:
3 whole garlic heads, cloves separated and peeled
1 cup distilled white vinegar
1/2 cup dry white wine
1/2 TB kosher salt
1/2 TB sugar
For the finished relish:
1/4 cup finely minced onion
1/4 cup finely minced pickled garlic cloves
1/2 tsp caraway seeds
1 1/2 TB pickled garlic brine
A couple of squirts/spoons of good mustard (optional, but highly recommended)
Directions
For the pickled garlic:
Mix the vinegar, wine, salt, and sugar in a small saucepan, set it over high heat, and bring to the boil. Toss in the garlic cloves and boil for 1 minute (this keeps them from discoloring during pickling). Remove the pan from the heat and allow the garlic and brine to cool. Add the pickled garlic to a jar or other container and refrigerate.
For the finished relish:
Mix everything except the mustard (if using) together in a small bowl. Allow it to sit at least 15 minutes before using. Just before serving, add in a couple of squirts/spoons of good mustard (if using) for an extra kick.
This goes exceptionally well with hot dogs and other sausages - forget the kraut!
Recipe based on one from The Nimble Cook, by Ronna Welsh
Minus the mustard (good)
With the mustard (great!)
Makes about 1/2 cup of finished relish (there will be pickled garlic left over)
Ingredients
For the pickled garlic:
3 whole garlic heads, cloves separated and peeled
1 cup distilled white vinegar
1/2 cup dry white wine
1/2 TB kosher salt
1/2 TB sugar
For the finished relish:
1/4 cup finely minced onion
1/4 cup finely minced pickled garlic cloves
1/2 tsp caraway seeds
1 1/2 TB pickled garlic brine
A couple of squirts/spoons of good mustard (optional, but highly recommended)
Directions
For the pickled garlic:
Mix the vinegar, wine, salt, and sugar in a small saucepan, set it over high heat, and bring to the boil. Toss in the garlic cloves and boil for 1 minute (this keeps them from discoloring during pickling). Remove the pan from the heat and allow the garlic and brine to cool. Add the pickled garlic to a jar or other container and refrigerate.
For the finished relish:
Mix everything except the mustard (if using) together in a small bowl. Allow it to sit at least 15 minutes before using. Just before serving, add in a couple of squirts/spoons of good mustard (if using) for an extra kick.
This goes exceptionally well with hot dogs and other sausages - forget the kraut!
Recipe based on one from The Nimble Cook, by Ronna Welsh
Minus the mustard (good)
With the mustard (great!)
