Rating: 4.39 stars
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

This recipe for tangy pickled garlic can be made as hot as you wish! Start with about 1/4 teaspoon of cayenne pepper, and increase the amount to taste.

Recipe Summary test

prep:
1 hr
cook:
15 mins
total:
1 hr 15 mins
Servings:
64
Yield:
4 pints
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Ingredients

64
Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Fill sterile containers with garlic, chopped fresh dill and cayenne pepper to within an inch of the top.

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  • Mix the distilled white vinegar and salt in a medium saucepan. Bring to a boil.

  • Pour the hot distilled white vinegar and salt mixture into the containers with the garlic mixture. Fill to approximately 1/4 inch from the top. Seal and store in the refrigerator.

Nutrition Facts

22 calories; protein 0.9g; carbohydrates 4.7g; fat 0.1g; sodium 438.4mg. Full Nutrition
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Reviews (17)

Most helpful positive review

Rating: 5 stars
10/18/2007
This is a wonderful recipe. I, like a previous reviewer, cringe at the idea of putting sugar in a pickled garlic recipe (or any "pickled" recipe for that matter!). I added 1 teaspoon mustard seed, 1 teaspoon celery seed, and increased the red pepper flakes to 1 teaspoon (for extra kick), and it is "to die for!" I've made this recipe with fresh dill (as the recipe called for), fresh sage and fresh oregano, and they are all soooo delicious! A little tip, if you separate the garlic into individual cloves, then put them into boiling water for about 30 seconds, then put them into a bowl of ice water, they are much easier to peel. Thank you Delevangal for a wonderful recipe. Highly recommended! Read More
(51)

Most helpful critical review

Rating: 1 stars
11/10/2011
I don't know what I did wrong but I did not care for this recipe. I have no doubt that I somehow screwed it up. I make lots of things from here and love everything. I'm a HUGE garlic fan. I put it in EVERYTHING! Somehow some of the garlic turned bright blue. Not sure what that was about and the taste was so bad I couldn't swallow it. I eat raw garlic pealed as is. I don't understand what I did wrong. Certainly not my favorite recipe. Read More
(5)
18 Ratings
  • 5 star values: 12
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
10/18/2007
This is a wonderful recipe. I, like a previous reviewer, cringe at the idea of putting sugar in a pickled garlic recipe (or any "pickled" recipe for that matter!). I added 1 teaspoon mustard seed, 1 teaspoon celery seed, and increased the red pepper flakes to 1 teaspoon (for extra kick), and it is "to die for!" I've made this recipe with fresh dill (as the recipe called for), fresh sage and fresh oregano, and they are all soooo delicious! A little tip, if you separate the garlic into individual cloves, then put them into boiling water for about 30 seconds, then put them into a bowl of ice water, they are much easier to peel. Thank you Delevangal for a wonderful recipe. Highly recommended! Read More
(51)
Rating: 5 stars
08/07/2004
"Died and gone to heaven" ... that's the only way to describe this dilled garlic recipe. Thank you, thank you! I am a great fan of anything pickled, and I am a great fan of garlic, but everything that I tasted in the "pickled garlic" world fell very short of my expectaions. I suppose the problem is that so many recipes call for sugar --- and that's just wrong! I mean sugar ... garlic ... ooooooooohh, no... But this is everything you want: a nice little zing with the cayenne, fresh dill. It's a lovely appetizer, and I can't think how many rave reviews I've had. If I could give you more than 5 stars I would. Read More
(37)
Rating: 5 stars
05/19/2009
Garlic heaven!!! I made 2 pint jars from this recipe...one to serve at one of our "Beast Feasts" and one to enter in the Alabama National Fair this year. I used 3 dried red peppers, a whole sprig of fresh dill, cracked black pepper and mustard seed suggested by one reviewer. Turned out absolutely beautiful (for the Fair) and the guests at the Beast Feast really chowed down on the ones I served them. I agree...sugar in a pickled recipe seems so wrong...and this one is delicious!!! Waterbathed the jars for 10 minutes so refrigeration is not needed until after opened. Update: this entry took 1st place in the dill pickle category!!! Read More
(27)
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Rating: 5 stars
01/03/2007
I personally don't care for them but love the smell! I made a big jar of these for my Dad for Christmas and he LOVES them! He has dubbed them "Dragon's Teeth" since they turned blueish overnight. (After a mild freak-out we looked it up online and garlic naturally will turn blue or purple sometimes when exposed to acids.) I used a teaspoon of Emeril's Essence as well as about half a teaspoon of straight cayenne powder. Read More
(19)
Rating: 5 stars
11/11/2009
Delicious crunchy and spicy! FYI to other reviewers sugar is a preservative so while it's not necessary it's helpful. It also brigns out the flavor of the garlic. I didn't have any cayenne so I put a dried Japanese chili pod in each jar. Hot and delicious! Read More
(17)
Rating: 5 stars
11/01/2007
Outstanding! 4 1/2 cups of vinegar was just barely enough for two pounds of garlic...Next time I'll probably use 5 cups. Read More
(14)
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Rating: 4 stars
09/15/2010
Several of the reviews mentioned sugar. There's no sugar in this recipe. Those reviews should be moved to Laura's Pickled Garlic. HOWEVER I combined both recipes and the garlic lovers in my family really enjoyed them. I used garlic that had been already peeled. LOL. Also used whole peppercorns and more dill than called for by either recipe. Also I live at an elevation of 7200' so I did the waterbath method of canning for 30 minutes and they were wonderful. Family didn't wait more than 24 hours before they started eating these pickles. Read More
(11)
Rating: 5 stars
11/08/2010
This is so easy & tasty. Per the prior suggestions I did boil the garlic for 30 seconds and it was so easy to peal! My boyfriend said these were great and he liked the bite to them Read More
(10)
Rating: 5 stars
07/12/2010
These are absolutely delicious. I halved the recipe and added three full heads of fresh dill and three little dried red chinese peppers. I've been nibbling on them since I popped them in the fridge three hours ago. By the time they're fully seasoned I'm afraid I won't have any left to appreciate the true cured flavor. I even cheated and bought already peeled garlic. It doesn't get any easier. That previous reviewer was quite right. It's not a harsh unpalatable garlic flavor. It does really mellow. Thank you so much! Read More
(8)
Rating: 1 stars
11/10/2011
I don't know what I did wrong but I did not care for this recipe. I have no doubt that I somehow screwed it up. I make lots of things from here and love everything. I'm a HUGE garlic fan. I put it in EVERYTHING! Somehow some of the garlic turned bright blue. Not sure what that was about and the taste was so bad I couldn't swallow it. I eat raw garlic pealed as is. I don't understand what I did wrong. Certainly not my favorite recipe. Read More
(5)