The Best Spicy Pickled Garlic

Ingredients

• 1 cup White Vinegar (distilled white vinegar)
• 1 cup Water (distilled water preferred)
• 2 teaspoons Pickling Salt (pickling or kosher salt, not iodized)
• 1 teaspoon Sugar (optional, adds a hint of sweetness)
• 4 cups Garlic Cloves (peeled whole garlic cloves, enough to fill a 1‑quart jar)
• 3 whole Habanero Peppers (sliced into thin coin slices (about 9 slices total))
• 1 teaspoon Crushed Red Pepper Flakes (adds extra heat)

Instructions

1. Make Brine

   Combine 1 cup white vinegar, 1 cup distilled water, 2 teaspoons pickling salt, and optional 1 teaspoon sugar in a saucepan. Heat over medium heat, stirring occasionally, until the mixture reaches a gentle simmer and the salt (and sugar) are fully dissolved.

   Time: PT5M

2. Sanitize Mason Jar

   While the brine heats, wash the 1‑quart Mason jar and its lid with hot, soapy water, rinse well, then place the jar in a pot of boiling water for 5 minutes or run it through a dishwasher’s sanitize cycle. Let it air‑dry completely.

   Time: PT5M

3. Peel and Measure Garlic

   Peel whole garlic cloves until you have about 4 cups (enough to fill the jar). If you prefer to save time, purchase pre‑peeled garlic cloves.

   Time: PT10M

4. Slice Habanero Peppers

   Wear disposable gloves, then slice the 3 habanero peppers into thin coin‑shaped slices, yielding roughly 9 slices. Remove seeds if you desire less heat.

   Time: PT5M

5. Add Spices and First Pepper Layer

   Place 1 teaspoon crushed red pepper flakes at the bottom of the sanitized jar, then add a few habanero slices.

   Time: PT2M

6. Layer Garlic and Peppers

   Fill the jar about halfway with peeled garlic cloves, then add a few more habanero slices. Continue adding garlic and pepper slices, packing the garlic tightly, until the jar is full, leaving about ½ inch of headspace at the top. Sprinkle the remaining pepper slices on top.

   Time: PT5M

7. Pour Hot Brine

   Carefully pour the hot brine from the saucepan into the jar, keeping the ½‑inch headspace. Use a funnel if needed. Tap the jar lightly to release any remaining air bubbles.

   Time: PT3M

8. Seal and Refrigerate

   Wipe the rim of the jar clean, place the sanitized lid on, and screw it down until finger‑tight. Label with the date and store the jar in the refrigerator for at least one week before using. The pickles keep for up to three months.

   Time: PT2M

Nutrition Facts

Calories

10

Protein

0.3 g

Carbohydrates

2 g

Fat

0 g

Fiber

0.3 g

Ingredient Substitutions

• Instead of White Vinegar: Apple Cider Vinegar, Rice Vinegar
• Instead of Pickling Salt: Sea Salt
• Instead of Sugar: Honey
• Instead of Garlic Cloves: Pre‑peeled garlic cloves (bag)
• Instead of Habanero Peppers: Jalapeño peppers for milder heat
• Instead of Crushed Red Pepper Flakes: Cayenne Pepper

Equipment Needed

• Saucepan
• 1‑Quart Mason Jar with Lid
• Cutting Board
• Knife
• Measuring Cups and Spoons
• Spatula or Small Spoon
• Funnel (optional)

Critical Steps — Do Not Skip

• Make Brine
• Sanitize Mason Jar
• Layer Garlic and Peppers
• Pour Hot Brine
• Seal and Refrigerate

Chef Tips from the Video

• Use pre‑peeled garlic from the produce aisle to cut prep time in half.
• Add a bay leaf or a few peppercorns to the brine for extra complexity.
• For a brighter flavor, use apple cider vinegar instead of white vinegar.

Troubleshooting

Storage

Refrigerator: Up to 3 months, sealed in the fridge.

Freezer: Not recommended; texture changes.

Room temperature: Do not store at room temperature; risk of spoilage.

Make-Ahead Tips

• Prepare the brine a day ahead and keep it warm on the stove.
• Peel garlic in bulk and store peeled cloves in a sealed container in the fridge for up to 2 days.
• Adjust the number of habanero slices to control heat level before sealing.

Frequently Asked Questions