My hats off to you chef shadows, a great tasting garlic and like you, I seldom use raw garlic now, thanks for sharing.
I made this ages ago as I love garlic and I liked the idea of pickled garlic. Well, it's very nice, quite sweet and the garlic flavour is quite subtle. I have a jar in the fridge which I use in recipes instead of fresh garlic to make the flavour more discreet. Also the outer papery lining slips off easily and the garlic doesn't leave such a pungent smell when you chop it. To be perfectly honest, I haven't used fresh garlic in my cooking since!
I am a garlic lover and I am in heaven! I made these 5 days ago and I keep opening the jar for a daily sniff!!! I have tried one today and they are seriously divine in an ultimate garlic lover's kind of way! Okay - I have to wait 3 more weeks......I will be back with photos then, as my garlic is still too pale & shy for photo shoots - I want them to pick up the red wine vinegar colour first.....a smashing recipe, thanks Shadows! FT:-) Added on the 3rd September 2007: The pickle was ready and calling to us.....so we liberated it one evening with some steak, salad and barbeque spuds! Amazing - hot but subtle - my daughter ate them from the jar, until she got a dried pepper! Great pickle, which I endorse 100%. Thanks CS! FT:-)
Well, I made the recipe this morning and tasted it this evening. Delicious! I don't think I can wait a month to use them. Yummy right out of the jar. Thanks Chef Shadows!
just made this yesterday! added an extra head of garlic. liquid tastes VERY good so far! cant wait to actualy try them in a month! am thinking i will halv the sugar and double the hot peppers (i had what the package called "dried japones" and to me they are similar to thai peppers... my mouth burned when i ate one plain. :D thanks Chef Shadows for posting!! update 2-3-2012: different pickled garlic and wonderful all at the same time. will peel garlic cloves, though, with the next batch i make.
Our three star rating is more of a personal preference, than a reflection of your recipe. I agree with Perfectionist cook, our garlic was quite sweet. My husband loves pickled garlic, but has more of a spicy, savoury palate. Maybe my dried hot peppers & peppercorns were dated as I was expecting more spice to counterbalance the sugar. Thank you for posting this recipe.