Pickled Garlic

Pickled Garlic

23 Reviews 3 Pics
  • Prep

    45 m
  • Cook

    15 m
  • Ready In

    21 d 1 h
Brenda Kraneveldt
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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Adjust Servings

Original recipe yields 1 pint



  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.

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Reviews (23)

Rate This Recipe


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

Caroline C

Caroline C

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.

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Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet



previous recipe:

Elin's Pickled Pumpkin


next recipe:

Garlic Pickled Eggs