Margie served this with the Pickled Haricot Vert at Thanksgiving. A different hors d’ouevre. Quantities are not really important.
Ingredients:
- peeled garlic
- some vinegar
- 1/4 tsp mustard seed
- 2 small red peppers.
Directions:
- Cook the garlic, red pepper and mustard seed in the vinegar about 5 minutes.
- Place in jar, vinegar et al.
- Refrigerate over night.
Serves: How adventurous are your friends?
Source: Margie’s kitchen
