Canning Pickled Garlic - A Great and Tasty Way to Preserve Your Garlic
Canning Pickled Garlic - A Great and Tasty Way to Preserve Your Garlic! is a medium American recipe that serves 4. 550 calories per serving. Recipe by Fermented Homestead on YouTube.
Prep: 30 min | Cook: 35 min | Total: 1 hr 20 min
Cost: $11.55 total, $2.89 per serving
Ingredients
- 24 heads Garlic Heads (organic peeled garlic, separate into individual cloves)
- 6 cups Cider Vinegar (unfiltered, raw if possible)
- 2 cups Granulated Sugar (regular white sugar)
- 0.5 teaspoons Mustard Seed (whole seeds)
- 0.5 teaspoons Celery Seed (whole seeds)
- 1 teaspoons Red Pepper Flakes (adjust for heat preference)
Instructions
Prepare the Brine
Combine cider vinegar, granulated sugar, mustard seed, celery seed, and red pepper flakes in a large saucepan. Heat over medium heat, stirring until the sugar fully dissolves.
Time: PT10M
Temperature: Medium heat (approx. 180°F / 82°C)
Sterilize Jars and Lids
Wash pint jars, lids, and rings in hot soapy water. Place jars (without lids) in a large pot of water, bring to a boil, and simmer for 10 minutes. Keep jars hot until ready to fill.
Time: PT10M
Temperature: Boiling water (212°F / 100°C)
Pack Garlic into Jars
Using a clean funnel, place peeled garlic cloves into each hot jar, leaving about ½ inch headspace. Sprinkle a pinch of mustard seed, celery seed, and red pepper flakes into each jar for extra flavor.
Time: PT10M
Add Brine and De‑bubble
Pour the hot brine over the garlic, filling each jar to within ½ inch of the top. Use a non‑metallic utensil (plastic spatula, chopstick, or wooden spoon) to push out any trapped air bubbles, then top off with a little more brine if needed.
Time: PT5M
Apply Lids and Rings
Wipe the jar rims with a clean, damp cloth. Place a new metal lid on each jar and screw the ring on fingertip‑tight (just snug enough to hold the lid in place).
Time: PT5M
Water‑Bath Process
Place the filled jars upright in the water‑bath canner. Ensure water covers the jars by at least 1 inch. Bring to a rolling boil, then process for 20 minutes.
Time: PT20M
Temperature: Rolling boil (212°F / 100°C)
Cool and Check Seals
Turn off heat, let the canner sit for 5 minutes, then carefully remove jars with a jar lifter. Place jars on a towel‑covered counter and let cool undisturbed for 12–24 hours. After cooling, press the center of each lid; it should not flex.
Time: PT30M
Store
Label each jar with the date and store sealed jars in a cool, dark pantry for at least 4 weeks before first use. After opening, keep refrigerated and use within 2 months.
Time: PT0M
Nutrition Facts
- Calories
- 550
- Protein
- 6 g
- Carbohydrates
- 140 g
- Fat
- 0 g
- Fiber
- 6 g
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: Garlic, Mustard seed
Ingredient Substitutions
- Instead of Garlic Heads: Fresh unpeeled garlic (peeled yourself)
- Instead of Cider Vinegar: Apple Cider Vinegar, White Wine Vinegar
- Instead of Granulated Sugar: Honey (use less, adjust sweetness), Maple syrup (adjust volume)
- Instead of Mustard Seed: Dijon mustard (1 tsp)
- Instead of Celery Seed: Celery salt (1/4 tsp)
- Instead of Red Pepper Flakes: Fresh chopped red chili, Paprika (for color only)
Equipment Needed
- Pint Canning Jars with Lids and Rings
- Canning Funnel
- Large Saucepan
- Water Bath Canner (large pot)
- Jar Lifter
- Magnetic Stirrer or Spoon
- Measuring Cups and Spoons
- Timer
- Plastic Spatula or Chopstick (optional)
- Clean Kitchen Towel (optional)
Critical Steps — Do Not Skip
- Heat brine until sugar fully dissolves
- Maintain ½ inch headspace in each jar
- Process jars in a rolling boil for 20 minutes
- Use brand‑new lids for each jar
Chef Tips from the Video
- Use peeled, pre‑peeled garlic from Costco to save time.
- Tap jars on a towel after packing to settle cloves and release air bubbles.
- For a milder heat, omit red pepper flakes or use a smaller amount.
Troubleshooting
Jar did not seal properly.
Re‑process the jar for another 5 minutes if the seal failed within 24 hours, or refrigerate and use within a week.
Garlic looks cloudy or discolored.
Ensure headspace is correct and that the brine fully covers the garlic; excess air can cause oxidation.
Brine is too sweet or too acidic.
Adjust future batches by reducing sugar to 1.5 cups or adding a splash more vinegar.
Storage
Refrigerator: Opened jars: keep refrigerated and use within 2 months.
Freezer: Not recommended; freezing may affect texture.
Room temperature: Sealed jars: store in a cool, dark pantry for up to 1 year.
Make-Ahead Tips
- The pickled garlic improves in flavor after 4–6 weeks of aging.
- If you need a smaller batch, halve all ingredients but keep the same processing time.
Frequently Asked Questions
What is the cultural significance and history of pickled garlic in American home canning traditions?
Pickled garlic has long been a staple in American pantry‑keeping, especially among homesteaders who needed a shelf‑stable way to preserve garlic’s flavor for winter cooking. It combines the preservation methods of vinegar pickling with the convenience of canning, allowing families to have garlic on hand without refrigeration.
What are the traditional regional variations of pickled garlic in the United States?
In the Northeast, pickled garlic often includes dill and mustard seeds, while Southern versions may add hot peppers or sweet honey. West Coast recipes sometimes use apple cider vinegar and brown sugar for a milder, sweeter profile.
How is pickled garlic traditionally served in American cuisine?
Pickled garlic is commonly served as a condiment alongside charcuterie boards, added to salads, mixed into dressings, or used as a flavor boost in soups and stews. It’s also enjoyed as a snack straight from the jar.
What occasions or celebrations is pickled garlic traditionally associated with in American homesteading culture?
Pickled garlic is often prepared during the fall harvest and winter months when fresh garlic is abundant. It’s a popular addition to holiday meals, especially Thanksgiving and Christmas, where it adds a tangy bite to roasted meats and vegetable dishes.
What authentic traditional ingredients are used in classic pickled garlic versus acceptable substitutes?
Traditional pickled garlic uses cider or white vinegar, granulated sugar, mustard seed, celery seed, and sometimes red pepper flakes. Substitutes include apple cider vinegar for a fruitier note, honey for natural sweetness, or dried oregano for an herbal twist.
What other American side dishes pair well with pickled garlic?
Pickled garlic pairs beautifully with coleslaw, potato salad, roasted root vegetables, and grilled meats. It also complements cheese boards and homemade pickles for a balanced flavor profile.
What are the most common mistakes to avoid when making pickled garlic?
Common mistakes include using old or reused lids, not maintaining the proper ½ inch headspace, under‑processing the jars, and adding metal tools that can scratch the glass and introduce contaminants.
Why does this pickled garlic recipe use a water‑bath canner instead of pressure canning?
Garlic pickles are high‑acid (vinegar‑based) and therefore safe for water‑bath processing. Pressure canning is reserved for low‑acid foods; using a water bath preserves the bright flavor while ensuring safety.
Can I make pickled garlic ahead of time and how should I store it?
Yes. After processing, let the jars cool and seal for 24 hours, then store them in a cool, dark pantry. For best flavor, wait at least 4 weeks before opening. Once opened, refrigerate and use within 2 months.
What does the YouTube channel Fermented Homestead specialize in?
The YouTube channel Fermented Homestead, hosted by Anna, focuses on home‑based food preservation techniques such as fermenting, pickling, and canning, while sharing the lifestyle of turning a modern home into a functional homestead.
How does the YouTube channel Fermented Homestead's approach to American homestead cooking differ from other food‑preservation channels?
Fermented Homestead blends practical homesteading advice with detailed, science‑backed preservation methods, emphasizing shelf‑stable results and minimal waste. Unlike many channels that focus solely on recipes, Anna integrates lifestyle tips, equipment reviews, and troubleshooting specific to a homestead setting.
Last updated: August 30, 2026
