Summary

Ingredients

• 200 ml white wine
• 200 ml water
• 200 ml white wine vinegar
• 500 g arlic clove (s)
• 2 pepper (s), green
• 1 tablespoon salt, heaped
• 3 tablespoon sugar, heaped up
• 2 bay leaves
• 1 thyme
• 12 peppercorns, white

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Instructions

1. Mix the wine, water and vinegar together. Now comes the biggest work: peel off all the cloves of garlic and immediately place them in the broth so that they do not discolour. When they are all ready, take them out again.
2. Heat the brew and add the peppers. As soon as the brew is simmering, stir in all the spices and add the garlic cloves again. Simmer gently for 10 minutes. Then fill into screw-top jars and allow to cool.
3. For a longer shelf life you can put a thin layer of olive oil on top after cooling. Personally, however, I think that it is enough to close the jars when they are hot.
4. The garlic cloves are really good after about 4 weeks. We eat them with bread or with raclette. The spicy vinegar can be used for salads.