Pickled Garlic

Pickled Garlic

Whole garlic cloves mellow into tangy, crunchy bites after a brief brine and a patient cure.

Make ahead Makes 16 oz Calories 22/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Peeled garlic cloves are briefly blanched, then packed into jars with a vinegar brine spiked with sugar, salt, and peppercorns. The cloves lose their raw bite over a few weeks, turning tangy and crisp-tender, perfect for cheese boards, martinis, or chopping into salads.

Ingredients

  • 3 cups garlic cloves, peeled (about 6-8 heads)
  • 1 1/2 cups white vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes
  • 2 bay leaves
  • 2 sprigs fresh dill (optional)

Method

  1. Bring a small pot of water to a boil and blanch the peeled garlic cloves for 1 minute to soften their raw bite.

  2. Drain the garlic and let it cool slightly, then pack the cloves into a clean 16 oz jar along with the bay leaves and dill sprigs, if using.

  3. In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, and red pepper flakes. Bring to a boil, stirring until the sugar and salt dissolve.

  4. Pour the hot brine over the garlic cloves in the jar, making sure the cloves are fully submerged.

  5. Let the jar cool to room temperature, uncovered, on the counter.

  6. Seal the jar with a lid and refrigerate for at least 2 weeks before eating, shaking occasionally, to let the flavor develop and the garlic mellow.

  7. Store the pickled garlic in the refrigerator and use within 3 months, keeping the cloves submerged in brine.

Rate this recipe

★ 4.3 (1)

Pickled Garlic

Peeled garlic cloves are briefly blanched, then packed into jars with a vinegar brine spiked with sugar, salt, and peppercorns. The cloves lose their raw bite over a few weeks, turning tangy and crisp-tender, perfect for cheese boards, martinis, or chopping into salads.

Make ahead 16 oz 22 cal

Ingredients

  • 3 cups garlic cloves, peeled (about 6-8 heads)
  • 1 1/2 cups white vinegar
  • 1/2 cup water
  • 2 tablespoons granulated sugar
  • 1 tablespoon kosher salt
  • 1 teaspoon black peppercorns
  • 1/2 teaspoon red pepper flakes
  • 2 bay leaves
  • 2 sprigs fresh dill (optional)

Method

  1. 1

    Bring a small pot of water to a boil and blanch the peeled garlic cloves for 1 minute to soften their raw bite.

  2. 2

    Drain the garlic and let it cool slightly, then pack the cloves into a clean 16 oz jar along with the bay leaves and dill sprigs, if using.

  3. 3

    In a small saucepan, combine the vinegar, water, sugar, salt, peppercorns, and red pepper flakes. Bring to a boil, stirring until the sugar and salt dissolve.

  4. 4

    Pour the hot brine over the garlic cloves in the jar, making sure the cloves are fully submerged.

  5. 5

    Let the jar cool to room temperature, uncovered, on the counter.

  6. 6

    Seal the jar with a lid and refrigerate for at least 2 weeks before eating, shaking occasionally, to let the flavor develop and the garlic mellow.

  7. 7

    Store the pickled garlic in the refrigerator and use within 3 months, keeping the cloves submerged in brine.