Easy homemade quick pickled garlic recipe
Easy homemade quick pickled garlic recipe is a easy American recipe that serves 4. 5 calories per serving. Recipe by Ronica on YouTube.
Prep: 15 min | Cook: 10 min | Total: 40 min
Cost: $1.75 total, $0.44 per serving
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
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
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
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
Add Spices to the Jar
Into the sterilized jar, add mustard seeds, black peppercorns, bay leaves, and chopped dill.
Time: PT2M
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
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
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
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
Dietary info: Vegan, Gluten‑Free, Keto, Paleo, Whole30
Allergens: Garlic
Ingredient Substitutions
- Instead of Garlic Cloves: Roasted garlic cloves
- Instead of Apple Cider Vinegar: White wine vinegar, Rice vinegar
- Instead of Salt: Table salt (use 2/3 the amount)
- Instead of Granulated Sugar: Honey (use 2/3 tsp)
- Instead of Mustard Seeds: Dijon mustard (1/2 tsp)
- Instead of Black Peppercorns: Ground black pepper (1/4 tsp)
- Instead of Bay Leaves: Dried thyme (1 leaf)
- Instead of Fresh Dill: Dried dill (1 tsp)
Equipment Needed
- Saucepan
- Measuring Cups and Spoons
- Mason Jar with Lid (16 oz)
- Funnel (optional)
- Tongs (optional)
- Cutting Board
- Chef's Knife
- Small Weight (e.g., clean stone) or extra brine (optional)
Critical Steps — Do Not Skip
- Sterilizing the jar to prevent contamination
- Ensuring all garlic cloves are fully submerged in the brine
- Sealing the jar tightly before the two‑week fermentation
Chef Tips from the Video
- Raw, unfiltered apple cider vinegar adds probiotic benefits.
- A pinch of red pepper flakes adds a subtle heat without overpowering the garlic.
- Use fresh dill for a brighter flavor; add it just before sealing.
Troubleshooting
Garlic floats on top of the brine.
Add a clean weight or extra brine to keep the cloves fully submerged.
Brine becomes cloudy or develops film.
Use filtered water and ensure the jar was sterilized; a cloudy brine is normal but should clear after a few days.
Mold appears on the surface.
Discard the batch; mold indicates insufficient salt or that the garlic was not fully covered.
Storage
Refrigerator: After the initial 2‑week fermentation, keep the jar refrigerated. It will stay good for up to 3 months.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Store sealed jar in a cool, dark pantry for the 2‑week fermentation period.
Make-Ahead Tips
- Prepare the brine a day ahead and refrigerate; reheat before pouring.
- You can pickle other vegetables (carrots, cauliflower) using the same brine.
Frequently Asked Questions
What is the cultural significance and history of pickled garlic in Southern United States cuisine?
Pickled garlic has long been a pantry staple in the Southern United States, especially in rural Mississippi, where preserving fresh produce for winter was essential. The practice dates back to the early 20th century and was valued for its anti‑inflammatory and heart‑healthy properties.
What are the traditional regional variations of pickled garlic in Mississippi compared to other Southern states?
In Mississippi, the brine often features apple cider vinegar, mustard seeds, and dill, while other Southern states might use white vinegar, honey, or add hot peppers. Some regions also include a splash of bourbon for extra depth.
How is pickled garlic traditionally served in Mississippi households?
Mississippians typically serve pickled garlic as a side condiment with fried catfish, collard greens, or on a sandwich. It’s also sliced into salads or eaten straight from the jar as a health‑boosting snack.
What occasions or celebrations is pickled garlic traditionally associated with in Southern culture?
Pickled garlic is often prepared for family gatherings, church potlucks, and holiday meals such as Thanksgiving, where its bright acidity balances rich, fried dishes.
What other Southern dishes pair well with this pickled garlic?
It pairs beautifully with fried chicken, hush puppies, BBQ ribs, cornbread, and collard greens, adding a tangy crunch that cuts through rich flavors.
What makes Mississippi‑style pickled garlic special compared to other pickled garlic recipes worldwide?
The use of apple cider vinegar, mustard seeds, and fresh dill gives a sweet‑tart profile and a subtle herbal note that reflects the agrarian roots of Mississippi cooking, while the long two‑week fermentation enhances probiotic benefits.
What are the most common mistakes to avoid when making pickled garlic at home?
Common errors include not sterilizing the jar, allowing garlic to sit above the brine, and using too little salt, which can lead to spoilage or mold. Always ensure the cloves are fully submerged and the jar is sealed tightly.
Why does this pickled garlic recipe use mustard seeds instead of mustard powder?
Whole mustard seeds release their flavor slowly during fermentation, providing a gentle, peppery heat without the bitterness that can develop from mustard powder in an acidic brine.
Can I make this pickled garlic ahead of time and how should I store it?
Yes. After the two‑week fermentation, store the sealed jar in the refrigerator. The garlic will keep for up to three months, and the brine can be used as a tangy dressing.
What does the YouTube channel Ronica specialize in?
The YouTube channel Ronica focuses on simple, health‑oriented home cooking tutorials that blend traditional Southern flavors with modern wellness tips, often highlighting pantry‑friendly recipes.
How does the YouTube channel Ronica's approach to Southern cooking differ from other Southern cooking channels?
Ronica emphasizes the nutritional science behind classic Southern dishes, providing detailed explanations of health benefits—like the anti‑inflammatory properties of garlic—while keeping the techniques approachable for beginner cooks.
Last updated: August 30, 2026
