Pickled Garlic

Pickled Garlic

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

21 d 1 h servings 58 cals
Serving size has been adjusted!
Original recipe yields 16 servings

Nutrition

  • Calories:
  • 58 kcal
  • 3%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 1 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 3 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

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. Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
  2. 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.
  3. 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.

Reviews

Read all reviews 23
  1. 27 Ratings

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Most helpful positive review

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

Most helpful critical review

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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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

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...

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.

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 C...

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

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

REALLY good! I love them and garlic is so good for you. No icky garlic breath! I added some jalapenos. Fabulous for gifts too.

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

My family adored this. It's so good over a curry flavored soup like Mulligatawny, which is what I had it over, as the flavors contrast very nicely. I made half the recipe( wish I hadn't) but it ...

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