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