This recipe for tangy pickled garlic can be made as hot as you wish! Start with about 1/4 teaspoon of cayenne pepper, and increase the amount to taste.
INGREDIENTS (for 6 servings):
- 2 pounds garlic, peeled
- 1 sprig chopped fresh dill
- cayenne pepper to taste
- 4 1/2 cups distilled white vinegar
- 4 tablespoons salt
Fill sterile containers with garlic, chopped fresh dill and cayenne pepper to within an inch of the top.
Mix the distilled white vinegar and salt in a medium saucepan. Bring to a boil.
Pour the hot distilled white vinegar and salt mixture into the containers with the garlic mixture. Fill to approximately 1/4 inch from the top. Seal and store in the refrigerator.