Yield: About 2 cups
Use this garlic in our White Bean and Fennel Antipasto Salad.
Combine all ingredients in a stainless steel saucepan; bring to a boil. Reduce to a simmer and cook until the garlic just begins to soften, about 5 minutes. Transfer to a clean glass jar and let cool to room temperature. Refrigerate up to one week.
Source: 2013 PCC annual meeting dinner