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Reviewed: Feb. 10, 2008

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.

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Emily Tisdale

	Cooking Level: Expert
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Reviewed: Dec. 30, 2007

This was incredible! The garlic remained crunchy, and had just enough kick to keep people satisfied. Whenever I open a jar, they are gone in minutes!

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Leslie Sullivan

	Cooking Level: Expert Home Town: Estacada, Oregon, USA Living In: Hood River, Oregon, USA
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Reviewed: Nov. 1, 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.

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LongElegantLegs

	Cooking Level: Intermediate Living In: San Antonio, Texas, USA
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Reviewed: Oct. 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!

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P.Smith

	Cooking Level: Intermediate Living In: Oklahoma City, Oklahoma, USA
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Reviewed: Jan. 3, 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.

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geekgirrl

	Cooking Level: Intermediate Living In: Atlanta, Georgia, USA
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Reviewed: Aug. 7, 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.

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