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Image of a wide mouth Kilner jar filled with pickled garlic cloves. The garlic cloves are submerged in a light-colored vinegar brine and are visible through the clear glass jar.
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5 from 1 vote

Pickled Garlic

Learn how to pickle garlic with this recipe that transforms its sharp flavor into a sweet and tangy treat, perfect for snacking or using in your favorite dishes.
Prep Time15 minutes
Cook Time30 minutes
Course: Side dishes
Cuisine: American
Keyword: how to make pickled garlic, pickled garlic, pickling garlic recipes
Servings: 4 cups
Author: chefjar

Ingredients

  • 2 tablespoons canning salt
  • 2 1/2 cups white vinegar
  • 1 tablespoon sugar
  • 1 pound fresh garlic peeled
  • 3/4 teaspoon crushed red pepper flakes
  • 1/2 tablespoon black peppercorns
  • 4-5 sprigs fresh dill stems and leaves coarsely chopped

Equipment

Instructions

  • Mix the canning salt, sugar and vinegar in a big pot and bring it to a boil. Let it simmer for 5 minutes on low heat.
  • Next, put some garlic into 3 sterilized jars and add a little bit of red pepper flakes, peppercorns and dill to each jar.
  • Using a ladle, pour the hot pickling liquid into the jars, but make sure to leave some space at the top. Remove any air bubbles, clean the jar lids and screw them on tight.
  • Put the jars in the fridge and let the garlic pickle for at least 3 weeks. Keep in the fridge for up to 4 months, or you can seal the jars following some instructions, but remember that the pickled garlic still needs to be refrigerated.

Sealing The Jars (MUST BE REFRIGERATED)

  • Boil the jars in water for 10 minutes. Make sure the jars are covered by at least 1 inch of water. After 10 minutes, turn off the heat and remove the cover. Let the jars cool for 5 minutes and then cool them for 12 hours.
  • After 12 hours, check the seals on the jars. Once the jars are properly sealed, you can put them in the fridge to pickle for at least 3 weeks. Keep the jars in the fridge for up to 4 months.

Notes

  • Yield: This recipe makes 2 pints (4 cups), which is enough for 16 servings.
  • Storage: Store the garlic and vinegar mixture in the fridge for up to 4 months. The flavored liquid can be used for other things too, but make sure to discard it if you see any signs of mold or yeast growth.
  • Blue garlic: Sometimes pickled garlic may turn blue or turquoise, but don't worry - it's still safe to eat. To prevent this from happening, you can use kosher or sea salt instead of iodine salt. Also, use stainless steel or enamel cookware and utensils instead of copper, aluminum, cast iron, or tin ones. Keep the jars away from sunlight to reduce chlorophyll production, and use distilled water instead of tap water to avoid trace minerals.

Nutrition

Serving: 1/4 cup | Calories: 51kcal | Carbohydrates: 9g | Protein: 2g | Fat: 1g | Sodium: 7mg | Fiber: 1g | Sugar: 1g