Easy homemade quick pickled garlic recipe

Ingredients

• 2 cups Garlic Cloves (peeled, fresh)
• 1 cup Apple Cider Vinegar (raw, unfiltered preferred)
• 1 cup Water (filtered or boiled then cooled)
• 1 tablespoon Salt (kosher or sea salt)
• 1 teaspoon Granulated Sugar
• 1 teaspoon Mustard Seeds (whole)
• 1/2 teaspoon Black Peppercorns (whole)
• 2 Bay Leaves (dried)
• 1 tablespoon Fresh Dill (chopped)

Instructions

1. Peel the Garlic

   Separate the garlic heads, trim the root ends, and peel each clove. Set the peeled cloves aside in a bowl.

   Time: PT5M

2. Prepare the Brine

   In a saucepan combine apple cider vinegar, water, salt, and sugar. Bring to a rolling boil, stirring until salt and sugar dissolve, then simmer for 2 minutes.

   Time: PT5M

   Temperature: Boiling

3. Sterilize the Jar

   Place the mason jar and its lid in a pot of simmering water for 5 minutes, then remove with tongs and let air‑dry on a clean towel.

   Time: PT5M

4. Add Spices to the Jar

   Into the sterilized jar, add mustard seeds, black peppercorns, bay leaves, and chopped dill.

   Time: PT2M

5. Pack the Garlic

   Layer the peeled garlic cloves tightly but without crushing them, leaving about ½ inch of headspace at the top of the jar.

   Time: PT3M

6. Pour Hot Brine Over Garlic

   Using a funnel, carefully pour the hot brine over the garlic until the cloves are fully covered, leaving a small gap at the rim.

   Time: PT2M

   Temperature: Hot

7. Seal and Cool

   Wipe the rim clean, place the lid on tightly, and let the jar cool to room temperature (about 15‑20 minutes).

   Time: PT20M

8. Ferment

   Store the sealed jar in a cool, dark place for at least 14 days. After two weeks, the garlic will be mellow and ready to eat.

   Time: PT0M

Nutrition Facts

Calories

5

Protein

0.2 g

Carbohydrates

1 g

Fat

0 g

Fiber

0.3 g