How To Pickle Garlic In White Vinegar For Cheap And Easy

Ingredients

• 2 cups Water (filtered or tap water)
• 2 cups White Vinegar (distilled, 5% acidity, for pickling)
• 2 tablespoons Salt (non‑iodized (kosher or sea salt) to prevent discoloration)
• 30 cloves Garlic Cloves (peeled, fresh; about 2 cups loosely packed)
• 0.25 cup Fresh Dill (roughly chopped; optional but recommended)
• 3 pieces Red Chili Peppers (sliced; optional for heat)
• 1 teaspoon Whole Peppercorns (adds subtle spice; optional)

Instructions

1. Make the Brine

   In a medium saucepan combine 2 cups water, 2 cups white vinegar, and 2 tablespoons non‑iodized salt. Heat gently, stirring until the salt fully dissolves. Do not boil; just warm enough to dissolve.

   Time: PT5M

   Temperature: warm

2. Peel the Garlic

   Separate the garlic cloves from the bulb and peel each clove. Place peeled cloves in a large mixing bowl.

   Time: PT10M

3. Sterilize the Jar

   Wash the glass mason jar and lid with hot, soapy water, then rinse well. For extra safety, submerge the jar in boiling water for 5 minutes or run it through a dishwasher cycle.

   Time: PT5M

4. Add Aromatics

   Place a handful of fresh dill, sliced red chilies (if using), and 1 teaspoon whole peppercorns at the bottom of the sterilized jar.

   Time: PT3M

5. Pack the Garlic

   Layer the peeled garlic cloves into the jar, pressing them down gently so they fit tightly but without crushing.

   Time: PT3M

6. Add the Brine

   Allow the brine to cool to room temperature, then pour it over the garlic until the cloves are completely submerged. Tap the jar lightly to release trapped air bubbles.

   Time: PT5M

   Temperature: room temperature

7. Cool and Seal

   Let the jar sit uncovered until the brine reaches room temperature (about 30 minutes). Then seal the jar with its lid.

   Time: PT30M

8. Refrigerate to Pickle

   Place the sealed jar in the refrigerator. Allow the garlic to pickle for at least two weeks; flavor improves up to four weeks.

   Time: PT0M

   Temperature: 4°C

Nutrition Facts

Calories

20

Protein

0.9 g

Carbohydrates

4 g

Fat

0 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of White Vinegar: Apple Cider Vinegar, Rice Vinegar (adjust salt)
• Instead of Salt: Sea Salt (non‑iodized)
• Instead of Garlic Cloves: Roasted garlic cloves (will change flavor)
• Instead of Fresh Dill: Dill seeds, Dried dill (use 1 tsp)
• Instead of Red Chili Peppers: Crushed red pepper flakes, Jalapeño slices
• Instead of Whole Peppercorns: Mustard seeds, Pickling spice blend

Equipment Needed

• Medium Saucepan
• Wooden Spoon
• Measuring Cups
• Large Mixing Bowl
• Glass Mason Jar (1‑quart)
• Knife
• Cutting Board

Critical Steps — Do Not Skip

• Use non‑iodized salt to prevent green/blue discoloration.
• Ensure all garlic cloves are fully submerged in the brine.
• Allow the brine to cool before sealing the jar to avoid pressure buildup.
• Refrigerate for a minimum of two weeks for proper pickling.

Chef Tips from the Video

• Add a pinch of sugar to the brine for a balanced sweet‑sour flavor.
• Use fresh dill for a brighter herb note; dried dill works but is less vibrant.
• For extra crunch, blanch the garlic cloves in boiling water for 30 seconds before peeling.

Troubleshooting

Storage

Refrigerator: Up to 2 months in a sealed jar.

Freezer: Not recommended; texture changes.

Room temperature: Do not store at room temperature; may spoil.

Make-Ahead Tips

• The brine can be prepared up to 24 hours in advance and stored in the fridge.
• Pickled garlic keeps well for up to two months, so you can batch‑make it for the whole month.

Frequently Asked Questions