Easy as pie and delicious. These keep forever in your refrigerator. Just don’t forget to enjoy them or eat a few extra cloves if you feel a cold coming on.
• 1/2 pound garlic, peeled
• 1 large red bell pepper, chopped (or one hot chili pepper)
• 2 cups distilled white vinegar
• 2/3 cup white sugar
• 1/2 teaspoon ground dry mustard
• 1/2 teaspoon celery seed
Directions (makes 1 pint, 2-half pint, or 4-4 ounce jars)
1. Place garlic cloves in a medium bowl, first cutting the large cloves in half. Mix in the red bell pepper.
2. 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.
3. 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.
Dick and Diana Dyer – “Shaping our future from the ground up” at
The Dyer Family Organic Farm/Dickʼs ʻPretty Good!ʼ Garlic
Your Local Garlic Growers in Ann Arbor, MI