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4.4 from 15 votes

Pickled Garlic

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!

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

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 or to taste

Instructions

    Cup of Yum
  1. 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.
  2. Layer the garlic cloves, fresh dill, and red pepper flakes into a wide-mouth pint size jar.
  3. Carefully pour the pickling liquid over the garlic, leaving ½” of room at the top of the can.
  4. Allow to cool to room temperature, cover tightly, and then store in the fridge.
  5. 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.

Nutrition Information

Serving 1 Calories 38kcal (2%) Carbohydrates 8g (3%) Protein 1g (2%) Sodium 319mg (13%) Fiber 1g (4%)

Nutrition Facts

Serving: 1pint sized jar

Amount Per Serving

Calories 38

% Daily Value*

Serving 1
Calories 38kcal 2%
Carbohydrates 8g 3%
Protein 1g 2%
Sodium 319mg 13%
Fiber 1g 4%

* Percent Daily Values are based on a 2,000 calorie diet.