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!
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Fresh & flavorful garlic and onion powders.
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