How to make Pickle the garlic. For all you pickle lovers
How to make Pickle the garlic. For all you pickle lovers is a easy American recipe that serves 4. 45 calories per serving. Recipe by Jose.elcook on YouTube.
Prep: 10 min | Cook: 7 min | Total: 27 min
Cost: $1.18 total, $0.30 per serving
Ingredients
- 10 cloves Garlic Cloves (peeled, whole)
- 2 sprigs Fresh Dill (fresh, washed)
- 1 inch Fresh Ginger (skin on or off, thinly sliced)
- 1 piece Serrano Chili (optional, sliced thin)
- 1 teaspoon Whole Peppercorns (black peppercorns)
- 1 leaf Bay Leaf (adds subtle aroma to brine)
- 1 tablespoon Salt (kosher or sea salt)
- 2 cups Water (filtered, for brine)
Instructions
Blanch Garlic
Bring a pot of water to a rolling boil, add the peeled garlic cloves and blanch for 30 seconds, then immediately transfer to an ice bath to stop cooking.
Time: PT5M
Temperature: boiling
Slice Ginger
While the garlic cools, thinly slice the ginger piece (skin on or off – both work).
Time: PT2M
Pack the Jar
Place the blanched garlic cloves, dill sprigs, sliced ginger, optional serrano chili, peppercorns, and bay leaf into the mason jar.
Time: PT3M
Prepare the Brine
In the same pot, combine 2 cups water with 1 tablespoon salt. Bring to a boil, stirring until the salt fully dissolves.
Time: PT5M
Temperature: boiling
Add Brine to Jar
Carefully pour the hot brine over the packed ingredients, filling the jar to about ½ inch below the rim.
Time: PT2M
Temperature: hot
Seal and Shake
Close the jar tightly with its lid and give it a gentle shake to distribute the spices.
Time: PT1M
Cool and Refrigerate
Let the jar cool to room temperature (about 15 minutes), then place it in the refrigerator for 2‑3 days before using.
Time: PT15M
Nutrition Facts
- Calories
- 45
- Protein
- 1 g
- Carbohydrates
- 10 g
- Fat
- 0 g
- Fiber
- 1 g
Dietary info: Vegan, Vegetarian, Gluten-Free, Dairy-Free
Allergens: Garlic
Ingredient Substitutions
- Instead of Fresh Dill: Dried dill weed (use 1 tsp)
- Instead of Fresh Ginger: Ground ginger (¼ tsp, added to brine)
- Instead of Serrano Chili: Jalapeño pepper, Red pepper flakes (¼ tsp)
- Instead of Whole Peppercorns: Crushed red pepper
- Instead of Bay Leaf: Dried thyme (½ tsp)
- Instead of Salt: Pickling salt
Equipment Needed
- Large Pot
- Mason Jar with Lid
- Cutting Board
- Chef's Knife
- Wooden Spoon
- Ice Bath Bowl (optional)
Critical Steps — Do Not Skip
- Blanch the garlic to prevent it from turning blue.
- Ensure the hot brine is poured carefully to avoid burns.
- Make sure all garlic pieces are fully submerged in the brine.
Chef Tips from the Video
- Add a splash (1‑2 tbsp) of white vinegar to the brine for a brighter tang.
- Sterilize the jar and lid in boiling water for 5 minutes to extend shelf life.
- Shake the jar once daily for the first 24 hours to help the flavors meld.
Troubleshooting
Garlic turns blue after pickling.
Blanch the garlic before packing; this deactivates the enzyme that causes blue discoloration.
Garlic is not fully submerged.
Add a little more boiled water to the brine until all pieces are covered.
Pickles are too salty.
Rinse the garlic briefly under cold water before serving, or reduce the salt to ½ tablespoon next time.
Storage
Refrigerator: 2‑3 days to develop flavor; can keep up to 2 weeks.
Freezer: Not recommended; texture changes.
Room temperature: Do not store at room temperature; risk of spoilage.
Make-Ahead Tips
- The pickles improve in flavor after 3‑5 days; they can be made up to a week ahead.
- Store the jar in the coldest part of the refrigerator for best crispness.
Frequently Asked Questions
What is the cultural significance and history of pickled garlic in American cuisine?
Pickled garlic has roots in traditional preservation methods brought by European immigrants to the United States. It became popular as a tangy condiment for sandwiches, pizza, and antipasto platters, offering a way to extend garlic’s shelf life while adding a mellow, slightly sweet flavor.
What are the traditional regional variations of pickled garlic in the United States?
In the Northeast, pickled garlic often includes dill and a vinegar‑based brine, while Southern versions may add hot peppers and sugar for a sweet‑spicy balance. West Coast styles sometimes incorporate soy sauce or miso for an umami twist.
How is pickled garlic traditionally served in American households?
It is commonly served as a topping for pizza, mixed into sandwich spreads, added to charcuterie boards, or eaten straight from the jar as a snack alongside cheese and crackers.
On what occasions or celebrations is pickled garlic typically enjoyed in American culture?
Pickled garlic appears at casual gatherings, backyard barbecues, and holiday meals, especially when serving antipasto platters or as part of a DIY sandwich bar.
What other American dishes pair well with pickled garlic?
It pairs beautifully with grilled meats, roasted vegetables, avocado toast, and classic deli sandwiches like pastrami on rye.
What makes this quick pickled garlic recipe special in American pickling tradition?
The recipe skips vinegar for a milder brine, uses a short blanching step to keep the garlic bright, and adds fresh ginger and optional serrano for an extra flavor dimension not always found in traditional American pickles.
What are the most common mistakes to avoid when making quick pickled garlic?
Common errors include forgetting to blanch the garlic (leading to blue discoloration), not fully submerging the cloves (risking mold), and using too much salt, which can overpower the delicate flavor.
Why does this recipe use a hot water brine instead of a cold brine?
A hot brine dissolves the salt quickly and helps sterilize the jar, ensuring a safe environment for the garlic while speeding up the flavor‑infusion process.
Can I make this pickled garlic ahead of time and how should I store it?
Yes, you can prepare the jar up to a week in advance. Keep it sealed in the refrigerator; the garlic will continue to develop flavor and stay crisp for up to two weeks.
What texture and appearance should I look for when the pickled garlic is done?
The cloves should be firm yet slightly softened, with a pale golden‑tan color and no blue spots. The brine should be clear and lightly scented with dill and ginger.
How do I know when the pickled garlic is done cooking?
Since there is no cooking after the brine is added, the garlic is ready to eat after 48‑72 hours of refrigeration; taste a clove to confirm the desired level of tang and spice.
What does the YouTube channel Jose.elcook specialize in?
The YouTube channel Jose.elcook focuses on simple, home‑cooked Latin‑inspired and everyday comfort recipes, often highlighting quick techniques and pantry‑friendly ingredients for busy cooks.
How does the YouTube channel Jose.elcook's approach to American pickling differ from other cooking channels?
Jose.elcook emphasizes minimal equipment, fast preparation (like using a hot brine), and flavor twists such as ginger and serrano, whereas many other channels stick to traditional vinegar‑heavy brines and longer fermentation times.
What other American recipes is the YouTube channel Jose.elcook known for?
Jose.elcook is known for recipes like quick chicken fajitas, cheesy baked mac & cheese, and street‑style loaded nachos, all presented with clear step‑by‑step visuals and budget‑friendly tips.
Last updated: August 30, 2026
