Asian Pickled Garlic Recipe ~ Simple preserving

Ingredients

• 2 cups Garlic Cloves (peeled; about 200 g; pre‑peeled garlic works well)
• 0.5 cup Water (filtered or tap)
• 0.5 cup Rice Vinegar (Asian rice vinegar for authentic flavor)
• 0.5 cup Soy Sauce (regular or low‑sodium; adds salty depth)
• 0.25 cup Granulated Sugar (white sugar; balances acidity)
• 0.25 teaspoon Salt (kosher or table salt; adjust to taste)
• 0.25 teaspoon Red Pepper Flakes (optional for mild heat; can increase to 1/2 tsp)

Instructions

1. Peel the Garlic

   Remove the skins from enough garlic cloves to fill about 2 cups. If using pre‑peeled garlic, simply measure it out.

   Time: PT10M

2. Rinse the Garlic

   Give the peeled garlic a quick rinse under cold water to remove any remaining skin fragments.

   Time: PT2M

3. Optional Soak to Reduce Pungency

   Place the rinsed garlic in a bowl of cold water and let it soak while you prepare the brine. This mellows the sharp bite.

   Time: PT5M

4. Combine Brine Ingredients

   In a small saucepan, combine ½ cup water, ½ cup rice vinegar, ½ cup soy sauce, ¼ cup sugar, ¼ tsp salt, and red pepper flakes. Stir until the sugar begins to dissolve.

   Time: PT2M

5. Bring Brine to a Boil

   Place the saucepan over medium‑high heat and bring the mixture to a rolling boil, stirring occasionally to fully dissolve the sugar.

   Time: PT5M

   Temperature: Medium‑high

6. Cool the Brine

   Remove the saucepan from heat and let the brine sit until it reaches room temperature.

   Time: PT30M

7. Drain Soaked Garlic

   If you soaked the garlic, drain it well and pat dry with a clean towel.

   Time: PT2M

8. Pack Garlic into Jar

   Place the garlic cloves into the pint‑size mason jar, packing them loosely but leaving a little headspace at the top.

   Time: PT5M

9. Add the Brine

   Pour the cooled brine over the garlic, ensuring all cloves are fully submerged. Tap the jar lightly to release any trapped air bubbles.

   Time: PT2M

10. Seal and Refrigerate

    Close the jar with its lid and place it in the refrigerator. Let the garlic pickle for at least one week before using for maximum flavor.

    Time: PT0M

Nutrition Facts

Calories

25

Protein

0.5 g

Carbohydrates

5 g

Fat

0 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Garlic Cloves: Roasted garlic, Shallots
• Instead of Rice Vinegar: Apple cider vinegar, White wine vinegar
• Instead of Soy Sauce: Tamari (gluten‑free), Liquid aminos
• Instead of Granulated Sugar: Honey, Maple syrup (adjust amount)
• Instead of Salt: Sea salt
• Instead of Red Pepper Flakes: Chili powder, Cayenne pepper

Equipment Needed

• Pint‑Size Mason Jar (16 oz)
• Small Saucepan
• Mixing Spoon or Whisk
• Measuring Cups and Spoons
• Cutting Board and Knife
• Fine Mesh Strainer (optional)

Critical Steps — Do Not Skip

• Bring the brine to a rolling boil to fully dissolve sugar and activate flavors.
• Cool the brine to room temperature before adding to the garlic to prevent cooking the cloves.
• Ensure all garlic cloves are completely submerged in the brine to avoid spoilage.

Chef Tips from the Video

• Use pre‑peeled garlic to cut prep time in half.
• For extra depth, add a thin slice of ginger or a star anise to the brine.
• Sterilize the mason jar by boiling it for 10 minutes before use.

Troubleshooting

Storage

Refrigerator: Up to 2 months in a sealed jar.

Freezer: Not recommended; texture changes.

Room temperature: Do not store at room temperature; keep refrigerated.

Make-Ahead Tips

• The brine can be prepared up to 24 hours in advance and stored in the refrigerator.
• Pickled garlic improves in flavor after 2‑3 weeks; it can be made in bulk for future meals.

Frequently Asked Questions