Reviewed: Mar. 14, 2012

I love the flavor, but two things happened that I was wondering how to deal with, so if anyone knows the answer, please help. The garlic is very strong and 2 or so cloves on their own give me a heartburn. Is it seasonal problem (winter garlic) & could it be fixed by blanching garlic before pickling? By whatever reason there are blue streaks on my garlic. Bright blue. Never remember that happening with my aunt's pickled garlic.

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Reviewer:

Leida

Reviewed: Jan. 14, 2012

delicious flavor, but garlic still comes out mushy in the middle. I guess I'll have to keep looking for a recipe where the garlic stays crisp.

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Reviewer:

poohey23

Cooking Level: Intermediate

Reviewed: Nov. 9, 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.

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Reviewer:

RadioGirl

Home Town: Buxton, Maine, USA

Reviewed: Jun. 21, 2011

Definately a hit at the office and the local nationals here in Germany love it. I do cook the garlic briefly to speed up the process. Either way, it's good!!!!

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Reviewer:

Kent5217

Reviewed: Nov. 6, 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

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Reviewer:

Arika

Cooking Level: Intermediate

Home Town: Ashley, North Dakota, USA

Living In: Denver, Colorado, USA

Reviewed: Sep. 12, 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.

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Reviewer:

crshoup387

Reviewed: Jul. 11, 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!

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Reviewer:

Prettypie

Cooking Level: Expert

Home Town: Wellington, Kansas, USA

Living In: Manitou Springs, Colorado, USA

Reviewed: Apr. 14, 2010

Very good! I made this recipe last summer and forgot to review it. I was actually scared to try the garlic, but the pickling really mellows it out. Thanks! :)

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Reviewer:

CookinBug

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Home Town: Ithaca, Michigan, USA

Reviewed: Nov. 10, 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!

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Reviewer:

Domino

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. Update: this entry took 1st place in the dill pickle category!!!

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