Pickled Garlic (Preserved Garlic)

Name: Pickled Garlic (Preserved Garlic)
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 80 servings (4 jars)
Ingredients: 1 ½ - 1 ¾ pounds fresh garlic heads; 32 ounces apple cider vinegar; ¼ cup canning & pickling salt; 4 bay leaves; 2 teaspoons dried dill; 1 teaspoon celery seeds; 1 teaspoon crushed red pepper flakes

User Reviews

5.0

9 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
35 mins
Servings
80 servings (4 jars)
Calories
15 kcal
Course
Side Dish, Condiments, Snacks
Cuisine
American

Pickled Garlic (Preserved Garlic)

Gael Hudson

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This classic quick refrigerator pickles recipe makes the most tangy, bold, and delicious pickled garlic in just four easy steps. They're perfect for snacking or adding to all kinds of savory dishes!

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Ingredients

Servings

1 ½ - 1 ¾ pounds fresh garlic heads peeled and separated into cloves
32 ounces apple cider vinegar
¼ cup canning & pickling salt iodine free salt
4 bay leaves
2 teaspoons dried dill or 2 tablespoons fresh dill
1 teaspoon celery seeds
1 teaspoon crushed red pepper flakes

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Instructions

Set out four sanitized 8-ounce canning jars. Separate the heads of garlic and peel all the cloves. Then stuff the clean cloves into the canning jars.
To each jar, add one bay leaf, ½ teaspoon of dried dill, ¼ teaspoon of celery seeds, and ¼ teaspoon of crushed red pepper.
Set a medium sauce pot on high heat. Pour in the apple cider vinegar, and pickling salt into the pot. Bring to a boil.
Once boiling, carefully ladle the boiling-hot pickling brine over the top of the canning jars. Fill the canning jars up to ½ inch from the top.
While the jars are hot, screw the lids on tight. Cool to room temperature and then store in the refrigerator for at least 48 hours before serving. This allows time for the garlic cloves to start desensitizing. The longer they sit in the pickling brine, the more mellow they become!

Notes

If the heads of garlic you find have very heavy wrappings, buy 2 pounds.
If you want to make sure the garlic cloves are VERY mellow, you can place them in the boiling brine on the stovetop and boil them for 5 minutes. Then ladle the cloves and brine into the jars.
Here we're pickling 1 ½ to 2 pounds of garlic, which equals about four 8-ounce jars. These jars can be kept in the refrigerator for 9-12 months. However, according to the USDA it's best not to try to can garlic cloves to be shelf stable. Keep them in the fridge!

Nutrition Information

Show Details

Serving 2tb Calories 15kcal (1%) Carbohydrates 3g (1%) Protein 1g (2%) Fat 0.1g (0%) Saturated Fat 0.01g (0%) Polyunsaturated Fat 0.02g Monounsaturated Fat 0.01g Sodium 356mg (15%) Potassium 44mg (1%) Fiber 0.2g (1%) Sugar 0.1g (0%) Vitamin A 10IU (0%) Vitamin C 3mg (3%) Calcium 17mg (2%) Iron 0.2mg (1%)

Nutrition Facts

Serving: 80servings (4 jars)

Amount Per Serving

Calories 15 kcal

% Daily Value*

Serving	2tb
Calories	15kcal	1%
Carbohydrates	3g	1%
Protein	1g	2%
Fat	0.1g	0%
Saturated Fat	0.01g	0%
Polyunsaturated Fat	0.02g	0%
Monounsaturated Fat	0.01g	0%
Sodium	356mg	15%
Potassium	44mg	1%
Fiber	0.2g	1%
Sugar	0.1g	0%
Vitamin A	10IU	0%
Vitamin C	3mg	3%
Calcium	17mg	2%
Iron	0.2mg	1%