How to Make Pickled Garlic
How to Make Pickled Garlic is a easy International recipe that serves 4. 10 calories per serving. Recipe by JORI MEZUDA on YouTube.
Prep: 10 min | Cook: PT0M | Total: 15 min
Cost: $4.71 total, $1.18 per serving
Ingredients
- 10 cloves Peeled Garlic Cloves (store‑bought, fresh, peeled)
- 1 cup Water (room temperature)
- 1 cup White Distilled Vinegar (5% acidity, unflavored)
- 1 teaspoon Salt (fine or kosher salt)
- 1.5 tablespoon Granulated Sugar (optional, balances acidity)
Instructions
Prepare Garlic
Gather the peeled garlic cloves and set them aside.
Time: PT2M
Add Garlic to Jar
Place the garlic cloves into a clean glass jar, leaving a little headspace at the top.
Time: PT1M
Make Brine
In a mixing bowl combine 1 cup water, 1 cup white distilled vinegar, 1 tsp salt, and 1.5 tbsp sugar (if using). Stir until the salt and sugar dissolve completely.
Time: PT3M
Combine Garlic and Brine
Pour the brine over the garlic in the jar, ensuring the cloves are fully submerged.
Time: PT1M
Seal and Shake
Close the jar tightly with its lid and shake vigorously for 10–15 seconds to mix the flavors.
Time: PT1M
Refrigerate
Place the sealed jar in the refrigerator. Let it sit for at least 24 hours; flavor improves after 3 days.
Time: PT0M
Temperature: 4°C
Nutrition Facts
- Calories
- 10
- Protein
- 0.3 g
- Carbohydrates
- 2 g
- Fat
- 0 g
- Fiber
- 0.3 g
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Garlic
Ingredient Substitutions
- Instead of Peeled Garlic Cloves: Fresh garlic cloves peeled at home
- Instead of White Distilled Vinegar: Apple cider vinegar, Rice vinegar (adjust salt accordingly)
- Instead of Salt: Sea salt
- Instead of Granulated Sugar: Honey, Maple syrup (use less amount)
Equipment Needed
- Glass Jar with Lid
- Measuring Cup
- Measuring Spoon
- Mixing Bowl
- Spoon or Small Whisk
Critical Steps — Do Not Skip
- Ensure the brine completely covers the garlic cloves.
- Use a vinegar with at least 5% acidity to prevent spoilage.
Chef Tips from the Video
- Add a few peppercorns, mustard seeds, or a sliced chili for extra flavor.
- Use a clean, sterilized jar to extend shelf life.
- For a milder garlic flavor, blanch the cloves briefly (30 seconds) before pickling.
Troubleshooting
Garlic becomes soft or mushy.
Increase the vinegar proportion (e.g., 1 ½ cups vinegar to ½ cup water) and keep the jar refrigerated.
Brine does not cover the cloves.
Add a little more water or vinegar until the cloves are fully submerged.
Pickles taste too sharp.
Add a pinch more sugar or let the jar sit an extra day to mellow the acidity.
Storage
Refrigerator: Up to 2 months in a sealed jar.
Freezer: Not recommended; texture changes.
Room temperature: Do not store at room temperature; risk of botulism.
Make-Ahead Tips
- The pickles improve in flavor after 3 days, so make them a week ahead of serving.
- Sterilize the jar by boiling it for 5 minutes before use.
Frequently Asked Questions
What is the cultural significance and history of pickled garlic in global cuisine?
Pickled garlic has been used for centuries across Mediterranean, Middle Eastern, and Asian cultures as a way to preserve garlic and add a tangy bite to meals. Historically it helped extend garlic’s shelf life before refrigeration and became a staple condiment in many regional dishes.
What are the traditional regional variations of pickled garlic in Mediterranean cuisine?
In Mediterranean cooking, pickled garlic is often flavored with herbs like oregano, thyme, or bay leaves, and sometimes uses wine vinegar instead of plain white vinegar. Some regions add red pepper flakes for heat, while others keep it simple with just salt and vinegar.
How is pickled garlic traditionally served in Korean cuisine?
Korean cuisine features a version called "myeongnan jang" where garlic is pickled with soy sauce, rice vinegar, and a touch of sugar, often served as a banchan (side dish) alongside rice and grilled meats.
What occasions or celebrations is pickled garlic traditionally associated with in Middle Eastern cultures?
In many Middle Eastern households, pickled garlic is prepared during the winter months to accompany mezze spreads, salads, and grilled kebabs, and it is especially popular during Ramadan as a flavorful, palate‑cleansing bite.
What makes this pickled garlic recipe from YouTube channel JORI MEZUDA special compared to other quick pickle recipes?
JORI MEZUDA’s version emphasizes using pre‑peeled garlic for convenience, a 1:1 water‑to‑vinegar ratio for a balanced brine, and a short overnight refrigeration, making it one of the fastest homemade pickles while still delivering crisp texture.
What are the most common mistakes to avoid when making pickled garlic at home?
Common errors include using low‑acid vinegar (which can lead to spoilage), not fully submerging the garlic cloves, and storing the jar at room temperature. Following the 5% acidity rule and keeping the jar refrigerated prevents these issues.
Why does this pickled garlic recipe use equal parts water and vinegar instead of straight vinegar?
The equal parts water and vinegar create a milder acidity that still preserves the garlic while keeping the flavor bright and not overly sharp. Pure vinegar can make the garlic too harsh and may affect the texture.
Can I make pickled garlic ahead of time and how should I store it?
Yes, you can prepare the pickles up to a week in advance. Store the sealed jar in the refrigerator; the flavor improves each day, and the garlic stays safe for up to two months when kept cold.
What texture and appearance should I look for when my pickled garlic is ready?
The cloves should be firm yet slightly softened, with a translucent pinkish‑white color from the brine. If they appear mushy or cloudy, the brine may need more vinegar or a shorter pickling time.
How do I know when the pickled garlic is done cooking?
Since there is no cooking step, “done” means the garlic has been refrigerated for at least 24 hours and has absorbed the brine flavor. Taste after 24 hours; if you prefer a stronger tang, wait another 48‑72 hours.
What does the YouTube channel JORI MEZUDA specialize in?
The YouTube channel JORI MEZUDA focuses on quick, budget‑friendly home cooking tutorials, often featuring simple pantry staples, easy preservation techniques, and step‑by‑step guides for beginners.
How does the YouTube channel JORI MEZUDA's approach to pickling differ from other cooking channels?
JORI MEZUDA emphasizes ultra‑simple ingredient lists, using pre‑peeled garlic and minimal equipment, and encourages refrigeration rather than traditional canning, making pickling accessible for anyone with a fridge.
Last updated: September 6, 2026
