Pickled Garlic with Hot Pepper

From: Diana #2

On Nov 23, 2008

Made these just two days ago, so....I still have 12 more sleeps before I can try them. If they are anything like Bergy's Sweet Pickled Banana Peppers, I won't be disappointed. I used 12 heads of garlic and thai chili peppers, as well as the sweet red pepper slices. I also added a tsp each of dried dill and celery seed. I ended up with 5 half pints. I blanched the cloves as suggested by Red Maven. Worked like a dream. Some of the smaller cloves were a little on the soft side, so once I try them I'll decide whether to continue with the blanching method, or simple peel those little darlings the long way. I'll be back on the 22nd to add my five stars!!! It's the 22nd, and I could hardly wait to try the garlic. Well, there is only one word I have that is suitable. FANTASTIC Nothing else needs to be said. Thanks again Bergy

From: Red Maven

On Aug 11, 2008

A helpful tip for people who hate peeling garlic as much as I do. If you blanch the garlic cloves first they peel like a dream. Here's how: separate the cloves then drop them (in their skins) into boiling water for about 60 seconds. Using slotted spoon, take them from the boiling water and immerse them in ice bath (I use my kitchen sink) for a minute. Then juse peel them up

From: Geema

On Jun 28, 2003

Here is another rave review for your pickled garlic, Bergy. I made them for my DH because he adores garlic, so I knew he would find them tasty. But, I admit I was pretty leary of munching on a garlic clove myself. But, I gave one a tiny nibble and couldn't believe how delicious they were. Why don't these make your breath stink, which was my biggest concern. I had visions of sleeping on the couch after DH indulged in a handful of these hot babies. But, I snuggled as usual with no disturbance to my sleep. I also "cheated" and bought a huge jar - about 4 cups - of whole, peeled garlic. It's in the vegetable section of my grocery store. Normally I don't use these, preferring to cut and peel my own, but these are a wonderful time saver and are worth the small sacrifice of flavor, I think. 5 stars for you, Bergy, and a round of applause!

From: Rick Young

On Apr 19, 2003

Easy and Excellent. How much better could it be? Great flavor with the jalapeno peppers but I am tempted to try this with habaneros just to 'heat' 'em up a little more. Definite keeper and definitely eager to see garlic season arrive.