Yes I have and it's yummy. I even make my own from the tiny heads I sometimes get from my mother clusters of garlic. I also have a tendency to toss whole cloves into a lot of pickles I make and we eat those too.

I never made them separately from other pickles, but I love them fished out of the spices for other fermented pickles. They get so mild and nutty tasting. Love them.

Actually I'm recalling that the chunks of garlic in a vinegar pickled asparagus is also tasty.

I used to can pickled garlic in little jars to give for gifts. It was yummy! I got the recipe out of a Bon Appetit many years ago.

I like it squished in when I make a homemade vinaigrette. Delicious.

I also add whole cloves of garlic when making cucumber pickles, and I also buy pickled garlic at the Japanese markets. I often serve it with sushi.

I don't like a lot of garlic in my food... just a little for taste, so I'm not sure about how they will taste.... strong or not. Mathhias said he thought they were mild and nutty. Is this true of all methods? "mild and nutty" I could take, but not hit you over the head with garlic flavor?.

It can depend on the garlic and the pickling. Some garlic is more mellow to start with. But say your brine is white vinegar and you use fresh dill, that will result in a brighter sharper garlic. If you use apple cider vinegar it gets more nutty. If you add in some basalmic or malt vinegar as a flavoring rather than for it's acid ratio, you can shift the profile more. I've also used some dry fruity white and some deep red wines as flavors, and the white was kind of nice, but the red brought out the bitter that can come up in garlic.

Whole spices of mustard, allspice, sometimes a clove or two. Peppercorns- black for sharper pepper, green for more fruity (went well with the white wine). Red pepper flake for hot garlic, sometimes some ginger, soy, and rice vinegar for more Asian. Fresh dill and thyme can be nice,

Salt can matter- if it calls for pickling salt, or kosher, ect. You can bring smoke to your garlic by using a smoked salt, but you have to make sure you weight subsitute salt in pickling. And canning.

Sounds like, instead of pickled garlic, that roasted garlic would fit the bill for a mild garlic flavor.

Ok, I finally made Spicy Pickled Garlic from Taste of Home. It was delicious and not garlic-y at all. I did NOT use a pound of garlic and only got these two half-pints.

Spicy Pickled Garlic

TOTAL TIME: Prep: 20 min. Process: 10 min.

YIELD: 3 half-pints.

Here's a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

• 2 quarts water
• 3 cups peeled garlic cloves
• 12 coriander seeds
• 6 whole peppercorns
• 3 dried hot chiles, split
• 3 whole allspice
• 1 bay leaf, torn into three pieces
• 1-1/2 cups white wine vinegar or distilled white vinegar
• 1 tablespoon sugar
• 1-1/2 teaspoons canning salt

Directions

• 1. In a large saucepan, bring water to a boil. Add garlic and boil 1 minute.
• 2. Meanwhile, divide coriander, peppercorns, chiles, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within 1/2 in. of the top.
• 3. In a small saucepan, combine vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
• 4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

I've made two types of pickled garlic. A sweet one that uses a half a cup of sugar in the brine. It was way to sweet. I made it again and cut back to a 1/4 cup. I liked it better. Then I found a recipe that included pickle spices and had very little sugar. I liked it best of all. I've not made it sense but I've been thinking about doing a batch. The recipe below looks good, too. That could even be the same recipe I last made.

THanks for the recipe, Kate! I have a handful of garlic heads left from last year's garden, and I need to use them up. This might be just the thing...

Annie

I found this pickled garlic at a Persian store in Los Angeles, and you can order from them online. I was searching for barberry, and this store had it for the best price. I wanted the barberry to make

I will omit the chopped porcelain, if I make it.

Lars, that green one looks interesting, it might be a good use for the copious amounts of fresh herbs that I have in the summer, so thanks. The "porcelain" looks more like parsley, LOL, and the tassel kind of like my pastry brush, but I think I like the thought of brushing on the butter with a tassel...

Annie

Annie, if you do make this, I’d add a little more sugar and more spices. In addition to what it calls for putting in the jar, I think I’d put some of the spices in the vinegar and heat it all up and then strain out the spices before adding. And, perhaps, make sure your chili is indeed spicy… and not end-of-the-season mild.

No where did any of our stores have whole spices and so I used ground, which might have made the difference too. I was in Oakland a week ago and went to a spice store where I was able to buy whole spices. Now I’m stocked-up.