Ingredients

• 3/4 cup vinegar
• 2 garlic cloves
• 3 tablespoons dark molasses
• 1 tablespoon onion powder

Preparation

1. Heat vinegar until hot but not boiling.
2. Peel and slice garlic cloves and add to hot vinegar.
3. Cover and let stand overnight in the refrigerator.  
4. Strain and discard garlic.
5. In a glass jar, combine garlic vinegar with molasses and onion powder.
6. Refrigerate and use as needed.
7. Warm and shake well before using.
8. Lasts about 1 month refrigerated.

Helpful hints

• Soy-Less Sodium Sauce keeps for up to 1 month refrigerated.
• Erin prefers Spice Islands® onion powder. Avoid onion salt.
• Molasses varies in potassium content. The lowest is light molasses (180 mg per tablespoon); then dark molasses (210 mg/tablespoon); blackstrap molasses is very high in potassium (450 mg /tablespoon—not recommended.) Molasses is made from extracted and boiled sugarcane or beet sugar juice.
• Use vinegar of choice. Look for unseasoned rice vinegar as one option.