Pickled garlic is whole garlic cloves pickled in brine – which mellows its spicy flavor. Learn how to make pickled garlic at home with a few simple ingredients.
Pickled garlic isn’t what you think of when you think of traditional pickling. When we pickle, we usually make a bee-line for the produce aisle and haul out buggies of cucumbers. We will have pallets and pallets of canning jars, and steam up the house for days at a time.
Wait though.. maybe that’s just me 🙂
Truth is, pickling is (or should I say, can be?) a healthy addiction for some of us who love to preserve food. Grow food, harvest your garden, then churn that bounty into something that can tickle tummies everywhere. Food is definitely a way to the heart of many.
When considering items to pickle, don’t rule out garlic cloves. These little gems do beautifully in a delicious pickle brine. Pickling tends to mellow out their rather strong and sharp flavor and makes them amazing for snacking on.
Or staying very healthy during the calendar year – pop a clove or two when you feel something coming on. Or think of pickled cloves as your daily vitamin to keep your immune system in top condition.
This pickled garlic recipe is simple to throw together and makes 3 half pints. Start with unpeeled garlic cloves – which can be purchased at the supermarket. Briefly boil them, drain them, and pack them into half pint jars. Once the brine has been assembled, pour over the packed cloves.
Refrigerate for short term consumption. Or, opt to process in your water bath canner, allow to cool, then store in a dry, cool pantry for up to 12 months.
Other Pickled Recipes
- Crisp Pickled Green Beans
- Pickled Cherry Bomb Peppers
- Spicy Pickled Pineapple
- Southern Pickled Peaches
- Raw Pickled Beets
- Quick Pickled Carrots
- Sweet and Spicy Pickled Cucumbers
- Spicy Pickled Celery Sticks
- Simple, Quick-Pickled Red Onions
- Spicy Pepper Pickled Broccoli
- 2 qt water 3
- 3 C garlic cloves peeled
- 6 ea peppercorns
- 3 dried, hot chiles split
- 3 whole allspice
- 1 bay leaf torn into 3 pieces
- 1.5 C vinegar
- 1 Tbsp granulated sugar
- 1.5 tsp sea salt
- Add the water and garlic to a large saucepan. Bring to a boil for approx. 1 minute. Drain and set aside.
- Divide the coriander, peppercorns, chiles, allspice and bay leaf between 3 half pint jars.
- In a small saucepan, combine the vinegar, sugar and salt. Bring to a boil for 2-3 minutes.
- Ladle the hot brine over the garlic; allow 1/2" headspace. Add extra water or vinegar as necessary to top off jars. Wipe rims and center the lids as needed.
- Place the jars in the canner with simmering water. Ensure that the jars are completely covered with water. Once the water begins to boil, process the jars for 10 minutes.
- Remove the jars and cool.
- Up to 3,000 feet: add 5 minutes
- 3,000 - 6,000 feet: add 10 minutes
- 6,001 - 8,000 feet: add 15 minutes
- 8,001 - 10,000 feet: add 20 minutes
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