How to Make Pickled Garlic : Chef Tips & Techniques

Ingredients

• 10-12 cloves Garlic Cloves (peeled; keep whole)
• 1 cup White Vinegar (prefer 5% acidity; can substitute apple cider or orange vinegar)
• 1 tsp Salt (fine or kosher salt)
• 0.5 tsp Ground Black Pepper (freshly ground preferred)
• 2 sprigs Fresh Dill (optional; adds bright herb flavor)

Instructions

1. Prepare the Jar

   Wash the small glass jar and its lid with hot, soapy water, rinse well, and let it air‑dry completely. If using a plastic container, ensure it is clean and free of any metal parts.

   Time: PT2M

2. Add Garlic

   Place the peeled garlic cloves into the jar, packing them loosely but leaving a little space at the top.

   Time: PT2M

3. Add Herbs and Spices

   Toss in the fresh dill sprigs (or any other herbs you like), then sprinkle the salt and ground black pepper over the garlic.

   Time: PT2M

4. Pour Vinegar

   Fill the jar with white vinegar, making sure the garlic and herbs are completely submerged. Leave about ½ inch of headspace at the top.

   Time: PT2M

5. Seal and Refrigerate

   Close the jar tightly with its lid and place it in the refrigerator. Let the mixture sit for at least 24 hours before eating; the garlic will lose its sharp bite and become mellow.

   Time: PT5M

   Temperature: 4°C

6. Enjoy

   After the 24‑hour resting period, serve the pickled garlic straight from the jar with a toothpick, or add it to salads, sandwiches, or charcuterie boards.

   Time: PT0M

Nutrition Facts

Calories

10

Protein

0.3g

Carbohydrates

2g

Fat

0g

Fiber

0.5g