Hello Earl!
Answering a msg of , from Earl Cravens to All:
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MMMMM----- Recipe via Meal-Master (tm) v8.04
      Title: Pickled Garlic Buds
 Categories: Misc, Condiments
      Yield: 1 servings
    1/3 c  Rice vinegar
    1/3 c  Soy sauce; reduced sodium
    1/3 c  Honey
     20    Garlic bud spears
           -6 to 8 inches tall
      1 c  Water
  These are quick refrigerator pickles that are tasty additions to just
  about everything except dessert. Chop or slice thin the long way and
  try them on sandwiches, in omelets and with most any grain or bean
  dish.
  Mix vinegar, soy sauce and honey together; set aside. Lay garlic buds
  flat in a large skillet with a tight fitting lid. Add the water,
  cover and bring to a boil; reduce heat to a low simmer and cook about
  3 minutes or until stems are just tender. Reserve liquid for other
  uses such as soup or sauce.
  Using tongs, move garlic buds to a large, flat, refrigerator glass or
  ceramic container with a cover. Pour vinegar mixture over garlic buds;
  close container and refrigerate.
  Pickled garlic spears will be ready to use after marinating at least
  overnight. Pickles keep refrigerated about 3 weeks. The marinade can
  be used again for another batch of garlic buds, or use it as a garlic
  flavored base for barbecue sauce.
  Source: Oregonian FoodDay Typos by Dorothy Flatman 1995
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All the Best
Ian
--- GoldED 2.50.A0918 UNREG
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