Calling all garlic lovers! Wondering how to make pickled garlic? I’ve got you. Garlic is typically used to flavor your favorite dishes but pickling it preserves its flavor and extends its shelf life.
Garlic has a number of health benefits including (but not limited to), boosting your immune system, detoxing your body, reducing cholesterol levels, helping with athletic performance, and many more.
Recipe Ingredients
1 teaspoon dried oregano
1 tablespoon fresh dill
1 cup garlic cloves (about 3-4 heads of garlic), peeled
½ cup white vinegar
½ cup water
½ teaspoon salt
½ teaspoon sugar
Step by Step Instructions
Step 1: Wash an 8 oz glass jar using warm water and soap. Dry thoroughly.
Step 2: Sprinkle some of the oregano and fresh dill into the bottom of the jar. Then pack the garlic cloves into the sterilized jar, alternating between layers of garlic and layers of herbs (I usually end up with about 3 layers of each). Leave about ½ inch of space at the top of the jar. Set aside.
Step 3: Add the white vinegar, water, salt, and sugar into a small pot on the stove. Stir the liquid together, and then place the pot over medium-high heat.
Step 4: Allow the water to warm up, stirring occasionally. When the water is hot, the salt and sugar is dissolved, and the liquid is just barely beginning to form bubbles, remove the liquid from the heat (do not allow it to boil).
Step 5: Fill the jar with the hot liquid, maintaining your ½ inch of headspace at the top. Add the lid tightly onto the jar.
Step 6: Place the jar in the fridge for 2-3 weeks before enjoying!
Variations
- Feel free to add other herbs or spices if they sound good to you. Paprika, turmeric, coriander, and mint would all be good choices.
- Add a bay leaf for extra flavor
- Red pepper flakes are a great way to add some spice to your pickled garlic
Storage Instructions & Food Safety
- You can start eating the pickled garlic after even a few hours in the fridge, but the longer you let it sit, the better it will taste
- This is NOT a tutorial on how to can your pickled garlic for a long term shelf life... I am not a canning expert, and you can become very sick by canning improperly. The pickled garlic in this recipe will be good to consume for about 3 weeks. If you wish to store your pickled garlic for longer or if you wish to store it on a shelf (instead of in the fridge), please consult a canning expert.
Expert Tips & Tricks
- If you have a larger jar, you can easily double the recipe to fit your container.
- The ratio of water to vinegar is always 1 to 1. NEVER add less vinegar than water, or your garlic may not stay preserved for the three weeks.
- Serve on a charcuterie board, sautéed with vegetables, on salads, or even eaten plain.
If you like this recipe, try this one too!
How to Make Pickled Garlic
Ingredients
- 1 teaspoon dried oregano
- 1 tablespoon fresh dill
- 1 cup garlic cloves (about 3-4 heads of garlic, peeled)
- ½ cup white vinegar
- ½ cup water
- ½ teaspoon salt
- ½ teaspoon sugar
Instructions
- Wash an 8 oz glass jar using warm water and soap. Dry thoroughly.
- Sprinkle some of the oregano and fresh dill into the bottom of the jar. Then pack the garlic cloves into the sterilized jar, alternating between layers of garlic and layers of herbs (I usually end up with about 3 layers of each). Leave about ½ inch of space at the top of the jar. Set aside.
- Add the white vinegar, water, salt, and sugar into a small pot on the stove. Stir the liquid together, and then place the pot over medium-high heat.
- Allow the water to warm up, stirring occasionally. When the water is hot, the salt and sugar is dissolved, and the liquid is just barely beginning to form bubbles, remove the liquid from the heat (do not allow it to boil).
- Fill the jar with the hot liquid, maintaining your ½ inch of headspace at the top. Add the lid tightly onto the jar.
- Place the jar in the fridge for 2-3 weeks before enjoying!
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