Even though it takes a while to create, the pickled garlic cloves are a delicious delicacy.
| Prep Time: | 45 mins |
| Cook Time: | 15 mins |
| Additional Time: | 21 days |
| Total Time: | 21 days 1 hr |
| Servings: | 16 |
| Yield: | 1 pint |
Ingredients
- ½ pound garlic, peeled
- 1 large red bell pepper, chopped
- 2 cups distilled white vinegar
- ⅔ cup white sugar
- ½ teaspoon ground dry mustard
- ½ teaspoon celery seed
Instructions
- 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.
Reviews
I actually wanted a recipe that I could use to pickle the garlic without the peppers & spices….I want to keep them in my pantry for later use.
Great recipe! Like practically everyone else, I changed the ingredients and put my own spin on it, so it’s not really the recipe listed, but still, it turned out great and this recipe was a good outline to give me something to tinker with!
I have used this recipe several time. Makes a great tasting garlic. My friends liked the carrots I added… I’ll still be their friend.
This was super simple. Tasty too! I did a regular batch, but then I did a spicy batch (Dave’s Insanity Sauce). SO good!
This turned out way sweeter than I ever expected.
yes this is a great recipe and there are so many options. Chili peppers are a definite and mushrooms, you can mix it up.
My 3 weeks are finally up. I really liked this and will make nice munchy food for me. I do not own a spice bag so just dumped them in and that seemed to work ok. I also added in some jalepenos. I liked them in there, but would probably put in more next time. I did the full 5 minuted boil and I think the texture was about right. The color was a little green, but that was ok by me. I expected it to be more tart. I would probably use cider vinegar next time.
Just finished my batch, they look and smell delicious! Haven’t tried them yet but I have done similar recipes and I’m sure they’ll be great. Thanks Brenda for the recipe, can’t wait to try them!
There was way too much sugar in this recipe forour tastes
I have pickled some garlic in a vinegar I made to pickle chillie and they have turned green. I wish I had checked this recipe method firstly .
Simple and tasty. The hardest part is waiting 3 weeks. I plan to make several batches as gifts this year.
My friend Toni, had my husband and I sample some pickled garlic…that was just fabulous! I came in search for a recipe. And tried this 1st. Decent recipe, however I double it and I felt I had more red bell pepper then needed after the fact. I made it to a T, so when it said large…that’s what I had. But the bell pepper had a wonderful tanginess flavor to it and the garlic is nice it’s not as tangy as the bell peppers. I’d see making this again. And if I double it, I’m going to not double the bell pepper in the recipe. But it does have that nice zing affect in the peppers and sauce. It’s not like the recipe she had, but this is fairly nice.
This is a very interesting way to eat garlic. All the benefits of eating garlic without the harsh bitterness of a un-pickled clove! I used 1.5lbs of garlic and doubled everything else. It made 3 (1/2 pint jars) with leftover liquid.
Yummmmm! Wonderful recipe !! I just put garlic and it is awesome !!
I made these last year and for me 3 weeks wasnt enough I had read somewhere to just put them up and I did for a year opened them today OMG so good worth a year since I can so much.
This was a wonderful recipe!
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.
I modified this recipe. I added 1/3 cuo sliced jalapeno, 1/2 teaspoon red pepper flakes, 1/4 teaspoon fresh sage and 1/4 teaspoon fresh oregano. I also processed sealed jars in boiling water bath for 10 minutes so that refrigeration isn’t necessary and the finished product will last much longer. Great flavor and will definitely do these another time. By the way purchasing peeled garlic cloves makes the job much easier.
If you blanch the garlic for 3-4 minutes you don’t have to wait a month for them to pickle.
garlic harvest is when i get a big bunch given to me.i love pickled garlic, now i can make my own .can’t wait to make them .thanks a million brenda.since i haven’t made them yet i can rate them on how i think they will turn out.
Fantastic way to eat garlic. I add soy sauce to taste and reduce salt.