Why it works: Garlic and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,115 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Garlic Vinegar
Ingredients
Directions
Infuse
Place the garlic pieces in a jar.
Pour the boiling vinegar over the garlic and cover the jar tightly.
Boil the vinegar again the next day and return it to the jar with the garlic.
Let the garlic sit in the vinegar for two weeks.
Finish
After two weeks, filter the mixture.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Garlic + vinegartop 11% of all pairsSmell alikemoderateCooked together9,115 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Garlic
- Provides the main flavour and aroma that infuse into the vinegar.
- Vinegar
- Acts as the solvent that extracts garlic flavour and preserves the mixture.
The step that matters
Covering the jar tightly and letting it sit. Garlic must stay fully submerged and sealed during the two-week infusion so the flavour extracts evenly and the mixture stays protected from spoilage.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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