Years ago, I received as a gift a large bottle of vinegar, sealed with a cork and wax. I believe it came from BB&B.
Anyway, it contained a large quantity of peeled raw garlic cloves, some Italian red peppers, and slices of mango. Not only was it the best salad-dressing vinegar I have ever used, but the pickled garlic cloves were absolutely delicious, as were the peppers and mango. I want to try and make some.
Here are my questions: First, the vinegar seemed very mild. Is it possible it was done with rice vinegar? Is rice vinegar acidic enough to work? Or was it probably, say, white wine vinegar that was mellowed by the mangoes & etc.?
Second, how long would it have to sit before the garlic was soft? It wasn’t mooshy, but tender, and most of the bite gone out of it.
Third, obviously I would want to boil my jar and cork; but would I have to do anything else special other than put in the solids and pour the vinegar over it, by way of preserving it? (and sealing with wax.)
Thanks!