Pickled Garlic

Name: Pickled Garlic
Prep time: 15 min
Cook time: 5 min
Total time: 2 h 50 min
Yield: 1 pint sized jar
Ingredients: 1 cup white distilled vinegar; ½ cup water; 1 tablespoon kosher salt; 2 cups whole peeled garlic cloves; ¼ cup fresh dill; 1 teaspoon red pepper flakes

User Reviews

4.4

15 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs 30 mins
Total Time
2 hrs 50 mins
Servings
1 pint sized jar
Calories
38 kcal
Course
Condiments
Cuisine
American

Pickled Garlic

Iris Warren

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This quick Pickled Garlic recipe is a great way to add a bright and tangy flavor twist to salad dressings, sauces, dips, and so much more. It's super easy to make and keeps well for up to 3 months!

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Ingredients

Servings

1 cup white distilled vinegar
½ cup water
1 tablespoon kosher salt
2 cups whole peeled garlic cloves
¼ cup fresh dill
1 teaspoon red pepper flakes or to taste

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Instructions

Combine the vinegar, water, and salt in a medium saucepan set over medium-high heat. Bring to a boil and cook until the salt has dissolved, about 5 minutes.
Layer the garlic cloves, fresh dill, and red pepper flakes into a wide-mouth pint size jar.
Carefully pour the pickling liquid over the garlic, leaving ½” of room at the top of the can.
Allow to cool to room temperature, cover tightly, and then store in the fridge.
The garlic will be quick pickled after 24 hours in the fridge, however I think it has the best flavor after 1-2 weeks.

Notes

Store in the refrigerator. This recipe is not suitable for pantry storage. This will keep well for up to 3 months in a sealed jar in the fridge. If the garlic takes on an unpleasant smell, grows mold, or the brine becomes cloudy, discard all of the garlic.