- 1/2 pound garlic, peeled
- 1 large red bell pepper, chopped
- 2 cups distilled white vinegar
- 2/3 cup white sugar
- 1/2 teaspoon ground dry mustard
- 1/2 teaspoon celery seed
- 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.
04/03/2017
recipepes.com
pickled garlic, recipe
PT15M
PT1H
5
455 calories
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