PICKLED GARLIC

PICKLED GARLIC


½ lb. garlic, peeled
1 large red pepper, chopped
2 cups white distilled vinegar
2/3 cup white sugar
½ tsp. dry mustard
½ tsp. 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. Remove from heat and discard spice bag.

Place garlic and peppers in a sterile container to within 1-inch of the top. Fill with remaining liquid to within ¼-inch from the top. Seal and store in the refrigerator approximately three weeks before serving.

Yield: 16 servings.