Pickled Garlic with Hot Pepper

From: Buster's friend

On Oct 3, 2009

Oh my Goodness! These bad boys are OUTSTANDING! I roughly chopped about a dozen skinny mostly red & a few green Kung Pao peppers that I threw into the pot & divided them among the 1/2 pint containers. I did boil the garlic & peppers only 2 minutes in the vinegar-sugar liquid & then hot water bath processed them for 10 minutes in hot boiled 1/2 pint jars. Today was the 13th day & I couldn't wait any longer. Seals were all fine & the vinegar was clear - had a pale coral colored cast from the peppers. Opened a jar up & WOW! The garlic cloves are crisp, spicy (but not overly hot), tangy and a little sweet - all at once! I am so glad they didn't get soft - capturing the crisp texture & sharpness of uncooked garlic was important to me. The pickling flavor has penetrated the garlic cloves (these are big uns too) well. I have made 2 batches & will make another couple to include in Christmas baskets - they are that pretty to look at & that tasty! Thank you Bergy for a real keeper! edited to add - the liquid makes the best sauce on smoked pork shoulder BBQ! Whooowhee - bought a jug of already peeled at Costco & am going for pints of this now!

From: Axe

On Aug 21, 2009

I'm rating this on the basis of the procedure because I'm still waiting to open and taste them. ULTRA easy and quick to prepare! (I used a bag of peeled garlic from the grocery store) It was actually so easy that after I did the 1 1/2 pounds, I decided to continue and I did another pound. They look beautiful in the jar too! Thanks for a keeper!

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.