Recipe by Brenda Kraneveldt
"These pickled garlic cloves take a long time, but they're easy to make and are a real treat."
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red bell pepper, chopped
distilled white vinegar
ground dry mustard
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
If you blanch the garlic for 3-4 minutes you don't have to wait a month for them to pickle.
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!
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 Christmas and she loved them. They are very addictive. Thanks for sharing.
Excellent recipe! We added lots of peppers and used apple cider vinegar instead of regular vinegar. It gave it a sweeter taste.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 1
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