Pickled Garlic

Turn just about any dish or dressing into something bright, tangy, and bursting with flavor with this simple recipe. It's quick, easy, and perfect for ramping up your favorite dressing, salad, or snack time.

Makes about 1 cup pickled garlic

Course Condiment, seasoning

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 9

Cook Time 1

Total Time 10

Servings

Calories 18kcal

Author Imma

Ingredients

1 cup garlic cloves, peeled
⅔ cup distilled water
⅓ cup apple cider vinegar or white vinegar
¼ cup sugar
1¼ teaspoons kosher salt
½ teaspoon whole black peppercorns
½ teaspoon mustard seeds
½ teaspoon fennel seeds
½ teaspoon crushed red pepper flakes
2-4 sprigs fresh dill

Instructions

Sterilize your jars by boiling them in water for 10 minutes. Keep them warm until ready to use.
In a stainless steel or enamel saucepan, combine the water, vinegar, sugar, kosher salt, black peppercorns, mustard seeds, fennel seeds, and crushed red pepper flakes. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
Add the garlic to the boiling mixture and cook for 1 minute.
Using a slotted spoon, divide the garlic between the sterilized jars, leaving ½ inch of headspace.
Add a sprig of fresh dill to each jar.
Pour the hot pickling liquid into the jars, covering the garlic and leaving ½ inch of headspace.
Remove any air bubbles, wipe the rims of the jars with a clean, damp cloth, and close the jars tightly.
Store the jars in the refrigerator for at least 3 weeks before consuming. The pickled garlic will last 4 months in the refrigerator.

Notes

Using pre-peeled garlic will save time, but you'll lose out on flavor. So fresh garlic works best for this recipe.
This recipe is not for shelf-stable jarred pickled garlic. It needs to be refrigerated, so don't leave it out on the counter for long periods.
To avoid the bluish color that sometimes occurs in pickled garlic, use kosher salt, avoid iodized table salt, and use distilled water to avoid trace minerals found in tap water.
Use stainless steel or enamel cookware and utensils when pickling to avoid discoloration.
Pack the garlic tightly into the jars to avoid air pockets and ensure even pickling.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition