Some time ago I received some homemade pickled garlic from an Asian lady(I only mention this in case you know of names for this garlic in any Asian lands) and it was delicious.
Not real garlicky and the cloves (whole) were crunchy. Purchased some commercial stuff the other day and it was very garlicky and the cloves were mushy.
Does any one have a simple (no canning and maybe using the already peeled containers ) recipe that yields crunchy cloves while taking the bite out of them? Maybe some variations such as adding hot peppers? I'll take whatever you can give me.
Don't have a recipe, but good not "commercial" seller is Gilroy Garlic! Just bought some this weekend. They are out at the Ren Faire where I'm working and I have the website address at home. I'll post it in a bit. It's not commercial like the stores. It's fresh and crunchy. If you don't find a recipe, you can buy online from them.