Dilled Garlic

Dilled Garlic

16

"This recipe for tangy pickled garlic can be made as hot as you wish! Start with about 1/4 teaspoon of cayenne pepper, and increase the amount to taste."
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Ingredients

1 h 15 m servings 21 cals
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Original recipe yields 64 servings

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Nutrition

  • Calories:
  • 21 kcal
  • 1%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 4.7g
  • 2%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Fill sterile containers with garlic, chopped fresh dill and cayenne pepper to within an inch of the top.
  2. Mix the distilled white vinegar and salt in a medium saucepan. Bring to a boil.
  3. Pour the hot distilled white vinegar and salt mixture into the containers with the garlic mixture. Fill to approximately 1/4 inch from the top. Seal and store in the refrigerator.

Reviews

16
  1. 17 Ratings

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Most helpful positive review

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 see...

Most helpful critical review

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 ...

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 see...

"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 everythin...

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 sp...

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 overn...

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 cayenn...

Outstanding! 4 1/2 cups of vinegar was just barely enough for two pounds of garlic...Next time I'll probably use 5 cups.

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 fa...

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

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 fri...