Instructions: 1. Combine the first 3 ingredients in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.

2. Strain vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard shallots and crushed garlic cloves.

Pour into a decorative bottle. Thread peeled garlic cloves onto a bamboo skewer; place in bottle. Seal with a cork or other airtight lid; store in a cool, dark place.

Yield: 1 cup.

Notes: Add this one to soups and stews to round out the flavor, or drizzle it over cooked greens. It also gives a subtle hint of garlic to sweet and sour cabbage.

Vinegars.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.