Do you love garlic? Do you love pickles? If it’s yes and yes, then my friend, you’re gonna want to eat this right out of the jar! Or, use it like you would use olives: add it to cheese boards or slice it up on sandwiches & cold salads. The taste: The pickling process takes away the pungency of the garlic, leaving plenty of garlicky flavor without overwhelming your senses. Its vinegary kick is balanced by a little sweetness and a hint of heat. The texture: Similar to an olive- not at all mushy but also not crunchy. You can slice and dice it and it will hold its shape. Good to the last drop: The brine makes an amazing salad dressing! (The link on the label will take you right to the recipe).