1. Combine the first 3 ingredients in a widemouthed jar; cover and let stand 2 weeks in a cool, dark place, gently shaking jar occasionally.

2. Strain vinegar mixture through a cheesecloth-lined sieve into a glass measure or medium bowl, and discard shallots and crushed garlic cloves. Pour into a decorative bottle. Thread peeled garlic cloves onto a bamboo skewer; place in bottle. Seal with a cork or other airtight lid; store in a cool, dark place. Yield: 1 cup.

~(Edited by Pat Hanneman 10/01/98)-

it over cooked greens. It also gives a subtle hint of garlic to sweet and sour cabbage. Recipe from "Cooking Class: The Good Stuff, " recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.