Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c White vinegar 6 Garlic pods (approx. 120
4 c Water -cloves, depending on size),
1/4 c Granulated sugar -peeled
1 tb Sakt

Here's something that might appeal those of you engaged in the Garlic
Thread. It's not for everyone, but if you're a true garlic fan, these
munchies might be right up your alley. Thai garlic comes in pods
that are about the same size as Western garlic but the cloves are
about 1/3 to 1/2 the size of ours and there are correspondingly more
in a head. The plus is that they don't have to be skinned before use.
The emphasis here is on the sour rather than the sweet. Quite a
taste sensation.

In a medium saucepan, bring the vinegar, water, sugar and salt to a
boil. Reduce heat and simmer for 5 minutes. Drop in the garlic.
Return to boil for 1 minute, then remove from heat. Cool, and fill
sterilized, screw-top jars. Store in the refrigerator for at least 1
week before eating. Continue to refrigerate, tightly covered, between
serving.

From "The Original Thai Cookbook" by Jennifer Brennan GD/Perigee,
published by Putnam. 1981. Posted by Stephen Ceideburg April 11 1990.

Submitted By SHARON STEVENS On 09-21-95

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