Rating: 4.34 stars
32 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2

These pickled garlic cloves take a long time, but they're easy to make and are a real treat.

Recipe Summary

prep:
45 mins
cook:
15 mins
additional:
3 weeks
total:
3 weeks
Servings:
16
Yield:
1 pint
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.

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  • In a large saucepan over medium high heat, place the distilled white vinegar and white sugar. Wrap ground dry mustard and celery seed in a spice bag, and place in the liquid mixture. Bring to a boil. Boil 5 minutes. Stir in garlic and pepper. Continue boiling 5 minutes. Remove from heat and discard spice bag.

  • Place garlic and peppers in sterile containers to within 1 inch of the top. Fill with remaining liquid to within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

Nutrition Facts

58 calories; protein 1g; carbohydrates 13.6g; fat 0.2g; sodium 2.9mg. Full Nutrition
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Reviews (28)

Most helpful positive review

Rating: 5 stars
01/25/2004
i love them they are the best thank you brenda I use the same recipe but add a little jalapeno pepper and they are great Read More
(239)

Most helpful critical review

Rating: 3 stars
08/02/2010
If you blanch the garlic for 3-4 minutes you don't have to wait a month for them to pickle. Read More
(42)
32 Ratings
  • 5 star values: 21
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
01/25/2004
i love them they are the best thank you brenda I use the same recipe but add a little jalapeno pepper and they are great Read More
(239)
Rating: 5 stars
06/15/2005
These have been sitting in the fridge so long, I forgot I made them! I'd been buying expensive pickled garlic cloves at Meijer for a good while when I saw this recipe, so I thought I'd give it a go. I love them! I used mustard seeds instead of dry mustard, because a)that's what I had on hand and b)that's what the Meijer garlics have too. I like slicing them up in salads. Thanks so much, Brenda! Read More
(141)
Rating: 4 stars
01/25/2004
Very tasty with no garlic breath. A variation could substitute the pepper with a red chili pepper. Asd fresh dill and red pepper instead of mustard. Read More
(126)
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Rating: 5 stars
01/01/2006
These little gems are absolutely fabulous! I left out the mustard and celery seeds. I let mine sit for about 2 weeks and they only get better with time. I sent a batch to my grandmother for Christmas and she loved them. They are very addictive. Thanks for sharing. Read More
(85)
Rating: 5 stars
11/28/2007
Excellent recipe! We added lots of peppers and used apple cider vinegar instead of regular vinegar. It gave it a sweeter taste. Read More
(63)
Rating: 3 stars
08/02/2010
If you blanch the garlic for 3-4 minutes you don't have to wait a month for them to pickle. Read More
(42)
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Rating: 5 stars
09/14/2007
REALLY good! I love them and garlic is so good for you. No icky garlic breath! I added some jalapenos. Fabulous for gifts too. Read More
(30)
Rating: 3 stars
02/07/2011
Good recipe! But I think the garlic was too soft. I would simmer brine for 5 min and then add garlic and cook for 2 min max. For a crisp garlic clove. Read More
(26)
Rating: 5 stars
01/04/2009
My family adored this. It's so good over a curry flavored soup like Mulligatawny which is what I had it over as the flavors contrast very nicely. I made half the recipe( wish I hadn't) but it was perfectly pickled after 2 weeks. Also no celery seed just used mustard seed but no spice bag either...I just dumped it in the mix and kept it there...that's how my mom has always pickled. Also next time I'll make the full recipe but use the halved sugar amount...think it will be better a little less sweet. Read More
(25)