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Pickled Garlic

Elevate your dishes with tangy and crunchy pickled garlic, perfect for snacking, garnishing, or adding to charcuterie boards.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 31 days
Servings: 3 jars
Course: Condiment, Snack
Cuisine: American
Calories: 5
Ingredients Method Notes

Ingredients
  

Pickling Ingredients
  • 3 cups White vinegar Provides sharp acidity
  • 1 tablespoon Canning salt Essential for brining
  • 1 tablespoon Sugar Adds sweetness to offset vinegar
  • 12 cloves Fresh garlic Star ingredient, peel before use
  • 1 teaspoon Crushed red pepper flakes Introduces mild spiciness
  • 1 teaspoon Black peppercorns Adds depth to brine
  • 1 tablespoon Fresh dill Provides a refreshing herby note
Storage
  • 3 jars Kilner wide mouth preserve jars Essential for storing pickled garlic

Method
 

Preparation
  1. Prepare the pickling liquid by mixing canning salt, sugar, and white vinegar in a large pot and bring it to a boil.
  2. Let the mixture simmer for 5 minutes on low heat.
Cooking
  1. Fill the sterilized jars with fresh garlic cloves, then add red pepper flakes, black peppercorns, and dill to each jar.
  2. Using a ladle, pour the hot pickling liquid into the jars, leaving some space at the top.
  3. Remove any air bubbles and clean the jar lids before securing them tightly.
Storage
  1. Refrigerate the jars and let the garlic pickle for at least 3 weeks.
  2. Store in the fridge for up to 4 months once sealed.

Notes

To achieve the best results, ensure jars are fully sterilized and use fresh garlic. Monitor the pickling process and adjust sugar to suit your taste. Must be refrigerated at all times after pickling.