Normally you can only substitute DRIED garlic, not fresh but since this seems to be a 100% vinegar recipe you can sub some fresh.

Most approved recipes that call for adding fresh garlic cloves call for 1-2 per pint, 3-4 per quart so that is what I'd go by.

Dave

Approved pickled garlic recipes call for 100% vinegar, so I see no reason not to combine the recipes as long as there's sufficient pickling liquid to thoroughly bathe both peppers and garlic.

You might be interested in the OSU Extension document at the link for garlic recipes, including straight pickled garlic.

Carol

Here is a link that might be useful: Preserving Foods - Garlic

Would you chop the fresh garlic very fine to include it in the recipe?

Would you chop the fresh garlic very fine to include it in the recipe?

I probably wouldn't. The approved recipes that use it call for whole cloves, but I guess you could cut them how ever you wanted to.

Dave

I might split whole cloves but that's as far as I would go. The garlic will infuse the pickle with flavor over time.

However, it is up to you. No safety reason not to. The small bits of garlic will probably end up floating at the top, "collaring" the peppers nearest the surface.

Carol

I would halve the garlic. Tiny pieces end up floating like Carol said and are not attractive in the jar.

Deanna