Pickled Garlic
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
12 hrs
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Total Time
45 mins
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Servings
32 servings (1/4 cup each)
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Calories
52 kcal
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Cuisine
American
Pickled Garlic
Description
The recipe involves bringing a vinegar and salt mixture to a simmer, then packing peeled garlic cloves, chili flakes, and dill into sterilized jars. The hot pickling liquid is ladled over the garlic, leaving headspace. The jars are sealed fingertip-tight and refrigerated for at least three weeks to develop flavor.
Because garlic is a low-acid food, this pickled garlic must be kept refrigerated and is not shelf-stable, even if water bath processed. It can be used as a flavorful addition to dishes or eaten on its own. The pickling process may cause the garlic to turn bluish, a harmless reaction.
Stored in the refrigerator, the pickled garlic maintains quality for about four months. Using kosher salt, stainless steel or enamel utensils, and distilled water helps prevent discoloration and off-flavors.
Ingredients
- 1/4 cup salt canning salt
- 5 cups white vinegar
- 2 pounds garlic peeled, fresh
- 1 teaspoon red chili flakes
- 4 heads dill or 2 cups fresh dill, stems and leaves coarsely chopped, fresh
Instructions
- Combine canning salt and vinegar in a large saucepan. Bring to boil; reduce heat and simmer 10 minutes (180 degrees).
- Meanwhile, pack garlic into 4 sterilized pint jars (about 8 ounces per jar) leaving 1/2-inch of headspace. Add 1/4 teaspoon red pepper flakes and 1 head of dill to each jar. (If using fresh dill, add 1/2 cup to each jar.)
- Using a ladle, divide hot pickling liquid between the 4 jars, leaving 1/2-inch of headspace. Remove air bubbles, clean jar rims, center lids on jars, and adjust band to fingertip-tight.
- Chill in the refrigerator until pickled as desired (I recommend at least 3 weeks in the refrigerator). Store in refrigerator for up to 4 months (see notes) or seal jars following the instructions below (the pickled garlic must still be refrigerated; it will not be shelf-stable).
To seal jars (MUST BE REFRIGERATED, NOT SHELF-STABLE):
- Process jars in boiling water for 10 minutes. The jars must be covered by at least 1 inch of water. Turn off heat and remove cover. Let jars cool 5 minutes. Cool 12 hours. Check seals. Chill in the refrigerator until pickled as desired (I recommend at least 3 weeks in the refrigerator). Store in refrigerator for up to 4 months (see notes).
Notes
- This recipe is not suitable for shelf-stable canning; always keep the pickled garlic refrigerated.
- Use kosher salt or sea salt to avoid iodine, which can cause discoloration.
- Use stainless steel or enamel cookware and utensils to prevent color changes in the garlic.
- Avoid sunlight exposure during processing to reduce chlorophyll production that may turn garlic blue.
- Use distilled water to avoid trace minerals that can affect color and flavor.
- Pickled garlic keeps refrigerated for up to 4 months; discard if mold or yeast appears.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32servings (1/4 cup each)
Amount Per Serving
Calories 52 kcal
% Daily Value*
| Serving | 0.25cup | |
| Calories | 52kcal | 3% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 7mg | 0% |
| Potassium | 124mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 9mg | 10% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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