Viral pickled garlic snack
Viral pickled garlic snack 🧄 is a easy American recipe that serves 4. 30 calories per serving. Recipe by Kearah Kraus on YouTube.
Prep: 27 min | Cook: 5 min | Total: 37 min
Cost: $1.10 total, $0.28 per serving
Ingredients
- 2 cups Garlic Cloves (peeled, fresh)
- 1 cup White Distilled Vinegar (5% acidity)
- 1 cup Water (filtered or tap)
- 2 tablespoons Granulated Sugar (fine)
- 1 tablespoon Kosher Salt (fine)
- 2 tablespoons Sriracha Sauce (Thai-style hot chili sauce)
- 1 teaspoon Chili Powder (optional, for extra heat)
- 5 whole Black Peppercorns (optional, adds subtle spice)
Instructions
Peel the Garlic
Separate the garlic heads, trim the root ends, and peel each clove. If skins are stubborn, soak cloves in warm water for a minute before peeling.
Time: PT5M
Make the Brine
In a saucepan combine white vinegar, water, granulated sugar, and kosher salt. Stir until sugar and salt dissolve.
Time: PT5M
Heat the Brine
Bring the brine to a rolling boil, then reduce to a gentle simmer for 2 minutes.
Time: PT5M
Temperature: 100°C
Sterilize the Jar
Wash the glass jar and lid in hot, soapy water, then rinse. For extra safety, submerge the jar in boiling water for 2 minutes or run it through a dishwasher’s sanitize cycle.
Time: PT5M
Pack Garlic into the Jar
Place the peeled garlic cloves into the sterilized jar, leaving about ½ inch of headspace at the top.
Time: PT2M
Add Hot Brine
Carefully pour the hot brine over the garlic, ensuring all cloves are fully submerged. Tap the jar gently to release any trapped air bubbles.
Time: PT2M
Cool to Room Temperature
Let the jar sit uncovered until the brine reaches room temperature, about 30 minutes.
Time: PT30M
Add Sriracha and Chili Powder
Drain most of the brine (reserve a tablespoon if you like a thinner sauce), then stir in sriracha sauce and chili powder until the garlic is evenly coated.
Time: PT3M
Seal and Refrigerate
Close the jar tightly and place it in the refrigerator. Let the garlic sit for at least 30 minutes before serving; flavor deepens after 24‑48 hours.
Time: PT5M
Clean Up
Wash all utensils, the saucepan, and the jar (if re‑using) with warm soapy water. Soak the jar briefly to loosen any residual sauce.
Time: PT5M
Nutrition Facts
- Calories
- 30
- Protein
- 1g
- Carbohydrates
- 5g
- Fat
- 0g
- Fiber
- 1g
Dietary info: Vegan, Gluten-Free, Dairy-Free, Nut-Free
Allergens: Garlic, Soy (in sriracha)
Ingredient Substitutions
- Instead of Garlic Cloves: Roasted garlic (different flavor), Garlic scapes
- Instead of White Distilled Vinegar: Apple cider vinegar
- Instead of Granulated Sugar: Honey (will alter flavor), Maple syrup (will alter flavor)
- Instead of Kosher Salt: Sea salt
- Instead of Sriracha Sauce: Chili garlic sauce, Hot sauce of choice
- Instead of Chili Powder: Cayenne pepper
Equipment Needed
- Saucepan
- Glass Jar with Lid
- Measuring Cups
- Measuring Spoons
- Wooden Spoon
- Knife
- Cutting Board
- Fine Mesh Strainer (optional)
Critical Steps — Do Not Skip
- Peel garlic thoroughly to ensure even brining.
- Fully dissolve sugar and salt in the brine.
- Bring brine to a boil to activate acidity.
- Sterilize the jar to prevent spoilage.
- Pack garlic loosely, leaving headspace.
- Pour hot brine ensuring all cloves are submerged.
- Add sriracha and stir until cloves are fully coated.
Chef Tips from the Video
- Use fresh, firm garlic cloves for the best crunch.
- Sterilize the jar with boiling water to extend shelf life.
- If you like extra heat, add a pinch of cayenne pepper along with the chili powder.
Troubleshooting
Garlic becomes soft or mushy.
Do not over‑cook the brine and keep the jar refrigerated; avoid leaving the garlic at room temperature for extended periods.
Brine is too salty or too acidic.
Adjust by adding a splash of water and a pinch more sugar to balance the flavor.
Storage
Refrigerator: Up to 2 weeks in a sealed jar.
Freezer: Not recommended; texture changes.
Room temperature: Do not store at room temperature; keep refrigerated.
Make-Ahead Tips
- Prepare the brine a day ahead and store it refrigerated.
- Garlic can be pickled without sriracha for up to a week before adding the sauce.
- Label the jar with the date to track freshness.
Frequently Asked Questions
What is the cultural significance and history of pickled garlic in American snack culture?
Pickled garlic has roots in traditional preservation methods used by immigrants who needed to extend the shelf life of fresh produce. In the United States it became popular as a tangy, probiotic-rich snack, especially among health‑conscious communities and on social media platforms like TikTok.
What are traditional regional variations of pickled garlic in different cuisines?
In Korean cuisine, garlic is often pickled with soy sauce, rice vinegar, and gochugaru to create a spicy side dish called "myeongnan jang." In Mediterranean cooking, garlic is pickled in olive oil with herbs. Each region adjusts the brine’s acidity, spice level, and aromatics to match local tastes.
How is pickled garlic traditionally served in Korean cuisine?
Korean pickled garlic, known as "myeongnan jang," is typically served as a banchan (small side dish) alongside rice and main courses. It is eaten in small bites to add a sharp, fermented flavor that balances richer dishes like bulgogi or kimchi stew.
What occasions or celebrations is pickled garlic associated with in various cultures?
In many Asian households, pickled garlic is prepared for Lunar New Year celebrations as a symbol of longevity. In Mediterranean regions, it appears on mezze platters during gatherings. In the U.S., it’s often enjoyed as a casual snack at parties or as a bar food accompaniment.
How does pickled garlic fit into the broader fermentation tradition in global cuisine?
Pickling garlic is a form of lacto‑fermentation that preserves the cloves while developing probiotic bacteria. This technique aligns with global practices such as sauerkraut, kimchi, and pickled cucumbers, all of which use acidic brines to create safe, flavorful foods that last months.
What are authentic traditional ingredients for pickled garlic versus acceptable substitutes?
Traditional pickled garlic uses plain white vinegar, water, salt, and sometimes sugar. Authentic spices may include mustard seeds, peppercorns, or bay leaves. Acceptable substitutes include apple cider vinegar for a milder flavor, honey for sweetness, or chili flakes instead of chili powder for heat.
What are the most common mistakes to avoid when making pickled garlic at home?
Common errors include over‑cooking the brine, which can make garlic mushy, not sterilizing the jar which risks spoilage, and adding too much salt or vinegar, resulting in an overly harsh flavor. Also, failing to keep the garlic fully submerged can cause mold.
Why does this pickled garlic recipe use sriracha instead of plain chili flakes?
Sriracha adds a balanced sweet‑heat and a touch of garlic that complements the pickled cloves, creating a cohesive flavor profile. Plain chili flakes would provide heat but lack the umami depth and viscosity that sriracha contributes.
Can I make this pickled garlic ahead of time and how should I store it?
Yes, the garlic can be prepared up to a week in advance. Keep it sealed in the refrigerator; the flavors will intensify over 24‑48 hours. For longer storage, keep the jar tightly sealed and consume within two weeks for best texture.
What does the YouTube channel Kearah Kraus specialize in?
The YouTube channel Kearah Kraus focuses on quick, approachable home‑cooking tutorials, often featuring trending snack recipes, pantry‑makeover ideas, and simple techniques that make flavorful meals accessible to everyday cooks.
Last updated: August 30, 2026
