I'm trying to make garlic flavored quick/refrigerator pickles, but when I simply try to increase the amount of garlic in the jars, they end up getting fairly spicy. I am using some red pepper flake, but not much.
I've had store bought garlic pickles that just have a garlic flavor without the bite. Is there a way to make my pickles more "garlicky" without getting the extra spiciness from the garlic?
Store-bought pickles are most likely, at minimum, cooked in canning them for shelf-stable storage.
"Roasting" (so-called, it's more like steaming in the oven with a little caramelization, as typical recipes are done in foil or a foil-covered dish) garlic for a short time will mellow it a great deal. Longer times have greater effects.
Cooking it somewhat any other way will also affect (reduce) the raw-garlic "bite."
