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Pickled Garlic
Pickled Garlic
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Prep Time:
25 minutes
Cook Time:
5 minutes
Total Time:
30 minutes
Delicious pickled garlic with a mellow flavor, easily customizable and long-lasting in the fridge.
Ingredients:
  • 6 medium heads garlic (or 2 cups peeled cloves)
  • 1 cup white or apple cider vinegar (5% acidity)
  • 1 cup filtered water
  • 1 1/2 teaspoons sugar
  • 1 teaspoon pickling, sea, or kosher salt, or to taste (not iodized)
  • 1 teaspoon black peppercorns
  • 1 teaspoon coriander seeds, optional
  • 1/2 teaspoon mustard seeds, optional
  • 1/2 teaspoon cumin seeds, optional
Instructions:
  • Prepare the garlic: Smash each head of garlic on the counter with the heel of your hand or the side of a chef’s knife to separate the cloves. Trim the tough bottoms off each clove with a paring knife and peel them. Pack the peeled garlic cloves into a 1-pint jar or 2 half-pint jars, leaving about 1/2 inch of space at the top.
  • Prepare the brine by bringing vinegar, water, sugar, salt, peppercorns, coriander seeds, mustard seeds, and cumin seeds in a saucepan to a gentle boil over medium heat. Stir occasionally, ensuring sugar and salt dissolve. Once dissolved, turn off heat and pour the hot brine over garlic cloves, ensuring they're completely submerged.
  • Seal and chill: Cover the jar(s) with a plastic cap or clean lid, then secure with a metal band. Allow to cool on the counter for approximately 1 hour until room temperature. Refrigerate once cooled. For optimal taste, wait at least a week before serving. Pickled garlic can be kept in the fridge for around 3 months if sealed. Discard if there is any undesirable odor, mold growth, or if the brine appears cloudy. If you enjoyed the recipe, kindly leave a star rating below!

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