Restaurant Secret! Make pickled garlic for the whole year!

Ingredients

• 10 cloves Garlic Cloves (peeled, fresh)
• 1 cup White Vinegar (5% acidity)
• 1 tbsp Salt (non‑iodized)
• 1 cup Water (filtered)
• 1 whole Lemon (cut into strips)

Instructions

1. Sterilize the Jar

   Wash the glass jar and lid with hot, soapy water, rinse well, and place in a pot of boiling water for 5 minutes. Remove with tongs and let air‑dry.

   Time: PT1M

2. Add Garlic

   Place the peeled garlic cloves loosely into the sterilized jar, leaving some headspace.

   Time: PT1M

3. Prepare and Add Brine

   In a measuring cup, combine white vinegar, water, and salt. Stir until the salt dissolves, then pour over the garlic. Add the lemon strips on top.

   Time: PT2M

4. Seal and Rest

   Close the jar tightly with its lid. Let the jar sit at room temperature for a few minutes, then shake gently to mix.

   Time: PT1M

   Temperature: Room Temperature

5. Refrigerate

   Place the sealed jar in the refrigerator. Allow the garlic to pickle for at least 24 hours before eating for best flavor.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

5

Protein

0.2 g

Carbohydrates

1 g

Fat

0 g

Fiber

0.2 g