Sweet Pickled Garlic Recipe

Ingredients

• 5 bulbs Garlic Bulbs (whole bulbs, about 340 g; outer skins removed)
• 2 tablespoons Salt (table salt for soaking solution)
• 1.5 liters Water (room‑temperature water for soaking)
• 142 grams White Sugar (can use light brown sugar for richer color)
• 1.5 tablespoons Coarse Sea Salt (if using fine table salt, use 1 tbsp + 1 tsp)
• 213 grams Water (approximately 213 ml for brine)
• 142 grams Apple Cider Vinegar (or white vinegar)
• 1 piece Weight (optional) (clean stone or small fermentation weight to keep garlic submerged)

Instructions

1. Prepare Garlic

   Remove the outer papery layers from each bulb until the individual cloves are visible, then trim away the messy root ends.

   Time: PT10M

2. Make Salt Soak Solution

   Dissolve 2 Tbsp of salt into 1.5 L of room‑temperature water, stirring until fully dissolved.

   Time: PT5M

3. Soak Garlic in Salt Water

   Submerge the cleaned garlic bulbs in the salt solution, ensuring they are fully covered. Let them soak for 24 hours.

   Time: PT24H

4. Drain, Rinse, and Air‑Dry

   After soaking, drain the water, rinse the garlic under clean running water, and spread the bulbs on a clean towel to air‑dry overnight.

   Time: PT12H

5. Combine Brine Ingredients

   In a sauce pot, add 142 g sugar, 1.5 Tbsp coarse sea salt, and 213 g water.

   Time: PT5M

6. Boil the Brine

   Place the pot over medium heat, stir, and bring the mixture to a gentle boil until the sugar and salt are fully dissolved.

   Time: PT5M

   Temperature: medium heat

7. Cool the Brine

   Turn off the heat, cover the pot with a lid, and let the brine sit for at least 2 hours, or until completely cooled.

   Time: PT2H

8. Add Vinegar

   Stir 142 g apple cider vinegar (or white vinegar) into the cooled brine.

   Time: PT2M

9. Sterilize the Jar

   Boil the empty jar for a few minutes, then place it in a 180°F oven for 15 minutes to dry thoroughly.

   Time: PT15M

   Temperature: 180°F

10. Pack Garlic and Add Brine

    Place the dried garlic bulbs into the sterilized jar, pour the brine over them until fully covered, and add a weight to keep the cloves submerged.

    Time: PT5M

11. Mature the Preserved Garlic

    Seal the jar tightly and store it at room temperature, out of direct sunlight, for one month before using.

    Time: PT1M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

7 g

Fat

0 g

Fiber

0.2 g