Sweet Pickled Garlic Recipe
Sweet Pickled Garlic Recipe is a medium American recipe that serves 4. 30 calories per serving. Recipe by Souped Up Recipes on YouTube.
Prep: 36 hrs 15 min | Cook: 20 min | Total: 36 hrs 50 min
Cost: $2.80 total, $0.70 per serving
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
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
Make Salt Soak Solution
Dissolve 2 Tbsp of salt into 1.5 L of room‑temperature water, stirring until fully dissolved.
Time: PT5M
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
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
Combine Brine Ingredients
In a sauce pot, add 142 g sugar, 1.5 Tbsp coarse sea salt, and 213 g water.
Time: PT5M
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
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
Add Vinegar
Stir 142 g apple cider vinegar (or white vinegar) into the cooled brine.
Time: PT2M
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
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
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
Dietary info: Vegan, Gluten-Free, Dairy-Free
Allergens: Garlic
Ingredient Substitutions
- Instead of Salt: sea salt (same amount)
- Instead of White Sugar: coconut sugar
- Instead of Apple Cider Vinegar: white vinegar
Equipment Needed
- Sauce Pot
- Glass Jar with Lid
- Oven
- Measuring Spoons
- Kitchen Scale
- Fine Mesh Strainer (optional)
Critical Steps — Do Not Skip
- Soak Garlic in Salt Water for 24 hours
- Drain, Rinse, and Air‑Dry overnight
- Sterilize the Jar in the oven
- Pack Garlic and Add Brine, ensuring cloves stay submerged
- Mature the Preserved Garlic for one month
Chef Tips from the Video
- Use light brown sugar for a richer amber color that makes the preserved garlic look more appetizing.
- Apple cider vinegar adds a subtle fruity note that balances the sweetness; white vinegar works if you prefer a sharper taste.
- Sterilizing the jar in a 180°F oven ensures a dry interior, which helps the brine stay clear and prevents dilution.
Troubleshooting
Garlic floats on the brine and stays exposed.
Place a clean fermentation weight or a small sealed bag of water on top of the cloves to keep them submerged.
Mold appears on the surface after a week.
Discard the batch; ensure the jar and garlic were completely dry before filling, and always keep the garlic fully covered with brine.
Brine is not sweet enough.
Dissolve an additional 1‑2 Tbsp of sugar into the cooled brine before sealing the jar.
Storage
Refrigerator: After opening, keep refrigerated and use within 3 months.
Freezer: Not recommended; texture changes.
Room temperature: Before opening, store in a cool, dark place for up to 1 month while maturing.
Make-Ahead Tips
- Prepare the salt soak solution a day ahead and let the garlic sit overnight.
- The brine can be made up to 2 days in advance; store it in the refrigerator until needed.
- If you want a milder flavor, reduce the soaking time to 12 hours, but the garlic will retain more bite.
Frequently Asked Questions
What is the cultural significance and history of sweet preserved garlic in American cuisine?
Preserved garlic has roots in traditional pickling practices brought by European immigrants, where garlic was softened and stored for winter use. The sweet version adds sugar, reflecting a modern American twist that balances the pungent flavor for everyday condiments.
What are the traditional regional variations of preserved garlic in the United States?
In the Northeast, garlic is often pickled in a simple vinegar brine, while Southern recipes may add honey or brown sugar for extra sweetness. Some West Coast versions incorporate apple cider vinegar for a fruitier profile, similar to the recipe from Souped Up Recipes.
How is sweet preserved garlic traditionally served in American households?
It is commonly served alongside crusty bread, mixed into soups such as lamb or chicken broth, or used as a topping for salads and roasted vegetables. The soft, sweet cloves add a burst of flavor without the raw bite of fresh garlic.
What occasions or celebrations is sweet preserved garlic associated with in American culture?
Preserved garlic is a popular pantry staple for holiday meals, especially Thanksgiving and Christmas, where it can be added to stuffing or gravy. It is also a favorite for casual gatherings, paired with cheese boards and charcuterie.
What authentic traditional ingredients are used for sweet preserved garlic versus acceptable substitutes?
Traditional ingredients include fresh garlic, sugar (white or light brown), vinegar (apple cider or white), and sea salt. Acceptable substitutes are coconut sugar for a lower‑glycemic option and white vinegar if apple cider vinegar is unavailable.
What other American dishes pair well with sweet preserved garlic from Souped Up Recipes?
It pairs beautifully with grilled steak, roasted chicken, creamy mashed potatoes, and especially with hearty soups like lamb or beef broth. It also works as a topping for avocado toast or mixed into grain salads.
What are the most common mistakes to avoid when making sweet preserved garlic?
Common mistakes include not fully drying the garlic before packing, which can dilute the brine, and failing to keep the cloves completely submerged, leading to mold. Also, adding vinegar while the brine is still hot can cause a harsh flavor.
Why does this sweet preserved garlic recipe use a 24‑hour salt soak instead of a shorter soak?
The 24‑hour soak gently leaches out the sharp, pungent compounds in garlic, resulting in a milder, sweeter final product. A shorter soak would leave the cloves too sharp for the intended sweet profile.
Can I make sweet preserved garlic ahead of time and how should I store it?
Yes, you can prepare the garlic up to the point of sealing the jar and store it at room temperature for the full month of maturation. Once opened, keep the jar refrigerated and consume within three months.
What does the YouTube channel Souped Up Recipes specialize in?
The YouTube channel Souped Up Recipes specializes in practical, step‑by‑step home cooking tutorials that focus on pantry‑friendly projects, quick meals, and creative twists on classic comfort foods.
How does the YouTube channel Souped Up Recipes' approach to pickling differ from other cooking channels?
Souped Up Recipes emphasizes minimal equipment, clear timing cues, and cost‑effective ingredient choices, making pickling accessible for beginners, whereas many other channels use more specialized tools and elaborate flavor profiles.
Last updated: September 2, 2026
