“These pickled garlic cloves take a long time, but they're easy to make and are a real treat.” - by Brenda Kraneveldt
Ingredients
Adjust Servings
Original recipe yields 1 pint
Directions
- Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
- 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.
- 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.
Nutrition
Amount Per Serving (16 total)
- Calories
- 58 cal
- 3%
- Fat
- 0.2 g
- < 1%
- Carbs
- 13.6 g
- 4%
Based on a 2,000 calorie diet
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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..." See more"
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..." See more 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!"
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