Pickled garlic is a tasty, tangy, and slightly spicy treat that’s great for snacking, adding to charcuterie boards, or using in salads, pasta, and more. It’s also a way to enjoy garlic with a milder, smoother flavor than raw cloves — and it’s easy to make at home!
🧄 Pickled Garlic Recipe
🫙 Yields: About 1 pint (16 oz jar)
⏱️ Time: 10 min prep + 2 days minimum to pickle (longer = better flavor)
🧂 Ingredients:
- 2 cups garlic cloves (peeled)
- 1 cup white vinegar (or apple cider vinegar for a slightly sweet taste)
- 1 cup water
- 1 tbsp sugar (optional)
- 1 ½ tsp salt (non-iodized like pickling salt or kosher salt)
- 1 tsp whole black peppercorns
- ½ tsp red pepper flakes (optional for spice)
- 1–2 bay leaves
- Optional add-ins:
- Fresh herbs (rosemary, thyme, dill)
- Mustard seeds or coriander seeds
- Sliced chili peppers for heat
🍳 Instructions:
1. Prep the Garlic
- Peel garlic cloves. (Tip: Soak in warm water for a few minutes to make peeling easier.)
2. Sterilize the Jar
- Wash a pint-sized jar and lid with hot soapy water and rinse well. Optional: Boil the jar and lid for 10 minutes for extra safety.
3. Make the Brine
- In a saucepan, combine vinegar, water, salt, and sugar. Bring to a simmer until salt and sugar dissolve.
4. Pack the Jar
- Add peppercorns, red pepper flakes, bay leaves, and other optional spices to the bottom of the jar.
- Pack in the garlic cloves tightly but without crushing them.
5. Pour the Brine
- Carefully pour the hot brine over the garlic until completely covered.
- Leave about ½ inch headspace at the top.
- Tap the jar gently or use a utensil to release air bubbles.
6. Seal and Cool
- Seal the jar with the lid.
- Let cool to room temperature, then refrigerate.
7. Wait and Enjoy
- Wait at least 2–3 days, but flavor improves after 1–2 weeks.
- Keeps in the fridge for 2–3 months.
📝 Tips:
- Use fresh, firm garlic for best results.
- Avoid iodized salt, which can cloud the brine.
- Don’t can pickled garlic for long-term pantry storage unless using an approved tested recipe and pressure canning method (due to low acidity risk).
Would you like a Korean-style pickled garlic (manul jangajji) or a honey-pickled garlic version next?