Reviewed: Feb. 19, 2012

Simple and tasty. The hardest part is waiting 3 weeks. I plan to make several batches as gifts this year.

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Reviewer:

paigesunlit

Reviewed: Jan. 3, 2012

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.

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Reviewer:

mis7up

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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Oct. 23, 2011

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.

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Reviewer:

aminor

Reviewed: Sep. 4, 2011

Yummmmm! Wonderful recipe !! I just put garlic and it is awesome !!

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Reviewer:

PenneyPepper

Cooking Level: Expert

Home Town: Elk Grove, California, USA

Living In: Citrus Heights, California, USA

Reviewed: Apr. 27, 2011

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.

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5 users found this review helpful

Reviewer:

julieann

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Reviewed: Mar. 18, 2011

This was a wonderful recipe!

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Reviewer:

Takk825

Reviewed: Feb. 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.

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8 users found this review helpful

Reviewer:

mendomama

Cooking Level: Expert

Home Town: Mendocino, California, USA

Reviewed: Aug. 16, 2010

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.

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Reviewer:

leiladk

Reviewed: Aug. 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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Reviewer:

wiltshire

Reviewed: Jun. 6, 2009

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.

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14 users found this review helpful