This is one of those things that your either going to love or hate. It’s pickled garlic.

The first time I ever had this was 5 years ago, when I was pregnant with my daughter. I craved weird things like these pickles, and pickled garlic. I bought this one certain brand at the Cracker Barrel and they were delicious. I got the whole family hooked on them, which was a great thing, considering the health benefits of eating garlic.

We ate so many of these that I had to buy three jars at a time. They were about $5.00 per jar for a small jar, which is just crazy expensive.

After awhile, we would not find them at Cracker Barrel anymore, in fact, we couldn’t find them anywhere. My friend, Vicki, found some online and bought them, but when we tasted them, they were just terrible. She figured out that the reason why we loved the other brand so much was because of the dill they contained. It seems that none of the other brands we could find had dill.

Earlier this year I tried my hand at making pickled peppers, and it was a total success. In fact, if you haven’t tried them yet, you need to make them. We put them on everything from pulled pork sandwiches to chili. They are amazing and you can make them with any kind of hot/sweet peppers you prefer. A couple of weeks ago I decided that if I could pull off the peppers, I could at least try to pull off the garlic.

I purchased 6 big bulbs, about a pound and a half, of garlic at the grocery and some fresh dill. As I was leaving the produce aisle I noticed a big jar of fresh, peeled garlic cloves. I thought to myself, “Self, you should probably just buy those and save yourself the hassle of peeling all those by hand.” When I got home, I wished I would have listened to myself. It took me forever to peel all of it.

This recipe is based off of the recipe I used for the pickled peppers. It is very easy to make and once you get the garlic peeled, it goes really quick! It cost me less than $3.00 to make this entire jar.

**Gluten Free and Vegetarian

Pickled Garlic

• 1.5 – 2 pounds garlic cloves
• 2 tablespoons fresh dill, roughly chopped
• 2 teaspoons salt
• 2 teaspoons sugar
• 1.5 cups water
• 1.5 cups white vinegar

Separate and peel all the cloves of garlic, like so:

Lay out your fresh dill and chop up about 2 tablespoons.

In a medium size saucepan, add in your vinegar, water, salt, sugar and dill.

Bring this to a boil over medium heat. Once you have a rolling boil, add in all the garlic.

Set a timer and let this boil, uncovered, for exactly 4 minutes. This is enough time to soften it up slightly, but leave it crunchy.

Remove from heat and pour into a glass jar. I usually let it sit on the counter for about an hour and then keep it stored in the refrigerator.