The One With the Vietnamese Pickled Garlic

Ingredients

• 1 cup Garlic Cloves (peeled, pre‑peeled from Asian market for convenience)
• 2 pieces Thai Chilies (red or green, keep seeds for extra heat)
• 1 cup Rice Vinegar (seasoned rice vinegar preferred over white vinegar)
• 1 tablespoon Diamond Crystal Salt (Kosher salt; less potent than table salt)
• 1 tablespoon Granulated Sugar (Regular white sugar)

Instructions

1. Prepare Thai Chilies

   Cut off the tops of the Thai chilies, shake out the seeds if you want less heat, then finely chop the chilies.

   Time: PT3M

2. Slice Garlic

   Using the handheld garlic slicer, fill the slicer about halfway with peeled garlic cloves and press the handle to create thin shavings.

   Time: PT5M

3. Combine Garlic and Chilies

   Transfer the sliced garlic and chopped chilies into the mason jar, spreading them evenly at the bottom.

   Time: PT2M

4. Add Salt and Sugar

   Add 1 Tbsp Diamond Crystal salt and 1 Tbsp granulated sugar to the jar.

   Time: PT1M

5. Pour Rice Vinegar

   Fill the jar with rice vinegar, ensuring the garlic and chilies are fully submerged.

   Time: PT1M

6. Seal and Shake

   Place the lid on the jar and shake vigorously until the salt and sugar are completely dissolved.

   Time: PT2M

7. Refrigerate to Infuse

   Store the sealed jar in the refrigerator for at least one week before using. The longer it sits, the more flavorful it becomes.

   Time: PT0M

   Temperature: 4°C

8. Adjust Garlic Level (Optional)

   If after a few weeks the garlic flavor seems weak, add extra sliced garlic or whole peeled cloves and reseal.

   Time: PT0M

Nutrition Facts

Calories

10

Protein

0.2 g

Carbohydrates

2 g

Fat

0 g

Fiber

0.2 g