Pickled Garlic: Is It a Winner? Let’s Find Out

Ingredients

• 2 cups Garlic cloves (peeled, whole cloves)
• 1 cup Salt (coarse kosher or sea salt)
• 2 cups Distilled White Vinegar (unflavored)
• 2 cups Water (filtered or tap)
• 1 tablespoon Olive Oil (extra‑virgin, for a silky brine)
• 1 teaspoon Black Peppercorns (whole)
• 1 teaspoon Whole Mustard Seeds (unbroken)
• 3 pieces Bay Leaves
• 1 teaspoon Coriander Seeds
• 1 teaspoon Dill Seeds (adds dill flavor)
• ½ teaspoon Red Pepper Flakes (adjust for desired heat)

Instructions

1. Prepare Garlic

   Peel the garlic cloves and set them aside in a bowl.

   Time: PT5M

2. Combine Brine Ingredients

   In a saucepan, combine the salt, distilled white vinegar, water, olive oil, black peppercorns, whole mustard seeds, bay leaves, coriander seeds, dill seeds, and red pepper flakes.

   Time: PT5M

3. Bring Brine to a Boil

   Place the saucepan over medium‑high heat and bring the mixture to a rolling boil, stirring occasionally until the salt fully dissolves.

   Time: PT5M

   Temperature: Medium‑high heat

4. Pack Garlic and Add Brine

   Using a funnel, tightly pack the peeled garlic cloves into the clean jar. Carefully pour the hot brine over the garlic, ensuring the cloves are completely submerged.

   Time: PT5M

5. Seal and Cool

   Seal the jar with its lid, let it cool to room temperature, then place it in the refrigerator. Allow the garlic to pickle for at least one week before serving.

   Time: PT5M

Nutrition Facts

Calories

15

Protein

0.3 g

Carbohydrates

2 g

Fat

0.5 g

Fiber

0.4 g

Ingredient Substitutions

• Instead of Salt: Reduced‑sodium salt
• Instead of Distilled White Vinegar: Apple cider vinegar (will add sweetness)
• Instead of Olive Oil: Vegetable oil
• Instead of Black Peppercorns: Ground black pepper (use ½ tsp)
• Instead of Whole Mustard Seeds: Ground mustard (¼ tsp)
• Instead of Bay Leaves: Dried thyme (½ tsp)
• Instead of Coriander Seeds: Ground coriander (½ tsp)
• Instead of Dill Seeds: Dill weed (½ tsp)
• Instead of Red Pepper Flakes: Fresh chopped chili

Equipment Needed

• Saucepan
• Measuring Cups
• Measuring Spoons
• Jar with Lid
• Funnel (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Bringing the brine to a full boil ensures the salt dissolves completely.
• Packing the garlic tightly and submerging it fully prevents mold growth.

Chef Tips from the Video

• Toast the coriander and dill seeds lightly before adding to the brine for a deeper flavor.
• For a glossy finish, add a second tablespoon of olive oil after the brine cools.

Troubleshooting

Storage

Refrigerator: Up to 2 months in a sealed jar.

Freezer: Not recommended; texture changes.

Room temperature: Do not store at room temperature once opened.

Make-Ahead Tips

• The pickles improve in flavor after 3–5 days; they are safe to eat after one week.
• If you need them sooner, let the jar sit at room temperature for 2‑3 hours before refrigerating.

Frequently Asked Questions