Pickled Garlic Relish

A sweet-tart chutney-like condiment to enhance most meals


1 C dry white wine
1 C balsamic vinegar
1 C sugar or other sweetener
1 pound (450g) garlic cloves (about 8 bulbs) peeled and thinly sliced

Combine wine, vinegar and sugar in a ceramic or teflon-lined saucepan and heat over medium heat, stirring until sugar melts. Add garlic and bring to a boil. Lower heat and simmer until garlic softens and liquid starts to thicken, about a half hour. Cool to room temperature and let marinate for at least a half hour before serving. Can be stored refrigerated for about 3 weeks, but bring back to room temperature to serve.

Each 1 T serving, 10 calories: 0 from fat,Sodium (trace)


Healing Heart Hint

Try this as a sauce over grilled vegetables. Especially good on roasted eggplant. Vegetable relishes are a delight as a baked potato topping.

For an interesting sandwich spread or dip, drain a can of your favorite beans and mix with C relish.



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