Vinegar-Infused Garlic & Cloves Pickling Brine

Ingredients:

• 1 cup white wine vinegar (or apple cider vinegar for a milder taste)
• 4-5 cloves garlic, peeled and slightly crushed
• 1 tablespoon whole cloves
• 1 tablespoon black peppercorns
• 1 tablespoon honey (optional, for sweetness)
• 1 bay leaf
• 1 teaspoon salt
• 1 sprig of fresh rosemary or thyme (optional, for extra aroma)

Instructions:

1. Prepare the Ingredients:
   • Peel the garlic cloves and slightly crush them to release the flavor.
   • Set aside the cloves and other spices.
2. Heat the Vinegar:
   • In a small saucepan, pour the vinegar and heat it gently over medium heat.
   • Add the honey, salt, and bay leaf to the vinegar and stir until the honey dissolves.
3. Add Spices and Garlic:
   • Once the vinegar is warm (but not boiling), add the crushed garlic cloves, whole cloves, black peppercorns, and the sprig of rosemary or thyme (if using).
4. Simmer:
   • Let the mixture simmer on low heat for about 5 minutes to allow the flavors to meld together.
   • Be careful not to let the vinegar boil too hard.
5. Cool and Store:
   • Remove the saucepan from the heat and let the vinegar cool to room temperature.
   • Once cooled, transfer the mixture (including the garlic, cloves, and spices) into a glass jar or bottle with a tight seal.
6. Infuse:
   • Seal the jar and store it in the refrigerator. Let the mixture infuse for at least 24 hours, but for best results, let it sit for 3-5 days before using.

Uses:

• Drizzle over roasted vegetables, salads, or meats for a tangy, aromatic flavor.
• Add a splash to marinades for an extra kick.
• It can also be used to pickle veggies or added to sauces for a zesty twist.

This vinegar infusion exceeds expectations with its bold flavors from the cloves and garlic, and the aromatic touch of herbs!