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My review
Pickled Garlic
Brenda Kraneveldt
"These pickled garlic cloves take a long time, but they're easy to make and are a real treat."
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Ingredients
21 d 1 h servings 58Original recipe yields 16 servings (1 pint)
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Directions
{{model.addEditText}} Print- Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
- 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.
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Reviews
Read all reviews 2832 Ratings
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Most helpful positive review
4/4/2002
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
Most helpful critical review
8/1/2010
If you blanch the garlic for 3-4 minutes you don't have to wait a month for them to pickle.
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4/4/2002
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
6/15/2005
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...
2/10/2002
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.
1/1/2006
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 C...
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.
8/1/2010
If you blanch the garlic for 3-4 minutes you don't have to wait a month for them to pickle.
9/14/2007
REALLY good! I love them and garlic is so good for you. No icky garlic breath! I added some jalapenos. Fabulous for gifts too.
2/4/2011
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.
3/7/2009
Fantastic way to eat garlic. I add soy sauce to taste and reduce salt.