Peel the fresh garlic and blanch in salted water for one minute. Drain in a sieve.
Put vinegar, white wine and water with the spices in a saucepan and make 5 min.
Layer the garlic in sealable jars, just cover with the boiling hot broth and cool, then pour olive oil over as a preservative layer.
Seal well and infuse in a cool place for 2-3 weeks.
Tip: Always use aromatic spices to refine your dishes!
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