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READY IN 21+ days

Pickled Garlic

Read Reviews (23)

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

Ingredients Edit and Save

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Original recipe makes 1 pint Change Servings

1/2 pound garlic, peeled
1 large red bell pepper, chopped
2 cups distilled white vinegar

2/3 cup white sugar
1/2 teaspoon ground dry mustard
1/2 teaspoon celery seed

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Directions

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.

Kitchen-Friendly View

PREP 45 mins
COOK 15 mins
READY IN 21 days 1 hr

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Reviews More Reviews

Most Helpful Positive Review

Jan 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

—tryan812

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Most Helpful Critical Review

Aug 02, 2010

If you blanch the garlic for 3-4 minutes you don't have to wait a month for them to pickle.

—wiltshire

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27 Ratings

Jun 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!

—Caroline C

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Jan 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.

—CHSWAN

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Jan 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.

—JOSIE

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Nov 28, 2007

Excellent recipe! We added lots of peppers and used apple cider vinegar instead of regular vinegar. It gave it a sweeter taste.

—Sarah Mc

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Sep 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.

—VeggieBalls

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Mar 09, 2009

Fantastic way to eat garlic. I add soy sauce to taste and reduce salt.

—yopauly

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Nutrition

Calories
58 kcal
3%

Carbohydrates
13.6 g
4%

Cholesterol
0 mg
0%

Fat
0.2 g
< 1%

Fiber
0.5 g
2%

Protein
1 g
2%

Sodium
3 mg
< 1%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pickled Garlic

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 58
Calories from Fat: 1

% Daily Value *
Total Fat 0.2g < 1 %
** Saturated Fat 0g < 1 %
** Cholesterol 0mg 0 %
Sodium 3mg < 1 %
** Potassium 80mg 2 %
Total Carbohydrates 13.6g 4 %
Dietary Fiber 0.5g 2 %
Protein 1g 2 %
** Sugars 8.8g
Vitamin A 6 %
Vitamin C 29 %
Calcium 3 %
Iron 3 %
** Thiamin 4 %
** Niacin 3 %
** Vitamin B6 13 %
** Magnesium 2 %
** Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.