This isn't so much a recipe as a suggested use for pickled garlic. It can be eaten just like a pickle, which means it pairs well with many different kinds of meats. I like to serve it alongside chunky mustard and salty/spicy cured meats. The vinegary, garlicky crunch of the pickled garlic is a really nice juxtaposition to the fatty, chewy, salty cured meat. Enjoy!