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