I am glad I am not a vampire. I love garlic on everything! Recently Michele and I tried out a pickled garlic recipe.
Here it is:
Prep 45 minutes
Cook 15 minutes
Ready in 21 days
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 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 for 5 minutes. Remove from heat and discard spice bag.
Place garlic and peppers in sterile containers to within 1 inch of the top. Full with the remaining liquid within 1/4 inch from the top. Seal and store in the refrigerator approximately three weeks before serving.