Mar 28
2022
Pickled Garlic
- 1/2 Lb Garlic, Peeled
- 2/3 C White Sugar
- 2 C Distilled White Vinegar
- 1/2 Tsp Red Peppers Flakes
- 4 Dill Heads
- 2 C Distilled Water
- 1/4 C Kosher Salt
In Sauce Pan over medium heat Water, Vinegar, Salt and Sugar. Boil 5 minutes. Add Garlic to Canning Jar, add Mixture and Red Pepper Flakes. Seal and Store in Refrigerator for up to 3 weeks.