Pickled Garlic is a quick and easy recipe that simply combines whole cloves with a homemade brining solution in the refrigerator overnight! The best way to make this is with fresh dill and pickling spice, if you choose. These sweet and sour bites are delicious on so many dishes or even eaten on their own!
I would argue that garlic is one of the most, if not THE most, essential flavor in the kitchen. The powerful, pungent essence is delicious in just about every savory recipe. I have been known to add garlic to just. about. everything.
However, there are times when raw garlic is a bit too strong.
The answer… to pickle it! This process mellows the flavor beautifully.
It is so simple and easy to save extra cloves with this pickled garlic recipe. And my go-to brining recipe from these Overnight Refrigerator Pickles is the perfect solution.
The acid in the vinegar extends the shelf life and ensures you always have some on hand whenever you need it. The best part about this recipe is that it takes a few hours — not days or weeks like many might assume.
But don’t stop with garlic! Try your hand at pickled jalapeños, pickled beets, and pickled red onions, too!
Ingredients
Notes about the ingredients needed for this Quick Pickled Garlic recipe are below. Jump to recipe for the exact measurements.
- Garlic Cloves. You need about ½ pound. The easiest method is to buy already peeled cloves. Otherwise, get a couple of heads and prepare them yourself.
- Vinegar. Distilled white vinegar is necessary for that pickle taste everyone knows and loves. Apple cider vinegar will work in a pinch, but note that the flavor won’t be quite the same. Avoid rice vinegar or white wine vinegar.
- Water. This helps balance out the acidic solution and ensure things aren’t too sour.
- Salt. This is essential for a good brine. If you can, use pickling salt; it is available at most stores. But table salt will work fine, as well. You can always add more, so start with a small amount.
- Sugar. Just a bit is needed to offset the tartness of the vinegar. You can adjust the amount depending on your preference.
- Optional Ingredients. You can go with whatever flavors you like! Fresh dill (if you have dried, be sure to use less!) or pickling spice both add a special touch.
How to Make Pickled Garlic
Please see the recipe card below for more detailed ingredient amounts. Jump to recipe for the printable instructions
1. Prepare the ingredients.
In a large pot, combine vinegar, salt, sugar, and water. Bring it to a boil over high heat. Turn the boiling water and vinegar solution to low and allow it to simmer for 2 to 3 minutes, stirring occasionally.
Watch well — you only want to heat the solution until the salt and sugar are just dissolved. If you let it go for a long time, then too much of the mixture will evaporate and you won’t have enough left.
The absolute easiest way to make this recipe is to use garlic that is already peeled! However, you can do this yourself. First, separate the cloves from each other. Then, carefully slice the very tip of each end off.
Using the flat edge of your knife, gently press the garlic against the cutting board, slightly crushing it. The skin should easily come off at this point.
Here are more detailed instructions for how to peel garlic.
2. Fill the jars with garlic and brine.
If you are not adding any additional ingredients, fill the jar with the whole garlic cloves.
Otherwise, start by placing whatever else you’re using at the bottom. Fresh dill, black peppercorns, bay leaves, mustard seed, or a homemade pickling spice are simple and add so much flavor.
Place the garlic cloves on top of everything else. Use a ladle or measuring cup to add the warm vinegar mixture to the ingredients and allow it to come to room temperature. If there is any headspace left, fill with water to top the jar off.
Recipe Tip
Be sure there is liquid completely covering the garlic, and add extra water if necessary.
3. Cover and store.
Before screwing the lid on, wipe the rim of the jar so there is no liquid or ingredients in the way.
Place the pickled garlic in the fridge. They will be ready after 4 hours, but the flavor will be even better the next day and the days that follow.
Prep-Ahead and Storage
- Prep-Ahead: This is a perfect recipe to make ahead of time! They have to rest at least four hours, but are even better a couple of days later.
- Storage: The garlic will last in the refrigerator in an airtight jar for up to 3 to 4 months.
Important: Garlic has the potential to develop botulism. This recipe is not shelf-stable, and you must keep pickled garlic in the fridge. Freezing is not recommended.
FAQs
Pickled garlic is good for so many recipes! Add it to a charcuterie board, top pasta or pizza with it, or try it on your favorite dish. Garlic is also an excellent source of antioxidants, nutrients, vitamin C, and fiber, and it is low in calories.
Yes! Raw garlic is quite pungent and has a sharp flavor, which is perfect for adding into recipes. When pickled, it is mellow and even a little bit sweet.
Pickled garlic is fermented, which changes both the taste and the nutrients. The flavor is more mellow when pickled, and the fermentation process promotes better health.
Ways to Use Pickled Garlic
You can use pickled garlic anywhere you’d use the raw version, but try it in one of these recipes:
More Quick Pickled Vegetable Recipes
It is so easy to make pickled vegetables, give any of these a shot next:
Email this recipe!
Enter your email and we’ll send it directly to you.
Prevent your screen from going dark
Add vinegar, water, salt, and sugar to a saucepan over high heat. Bring to a boil and then reduce heat to low. Simmer for 2-3 minutes, whisking occasionally, or until the salt and sugar have dissolved.
⅔ cup distilled white vinegar, ⅓ cup water, 1 ¼ tsp. salt, 1 Tbsp. sugar
Add the garlic cloves to a 16-oz. mason jar along with pickling spice, red pepper flakes, garlic, and/or dill, if using.
½ lb. garlic cloves, 3-4 sprigs of dill, ¼-½ tsp. red pepper flakes, Pickling spice
Pour the warm solution over the garlic and let cool to room temperature. If there is any space left in the jar, pour additional water in until it just reaches the top.
Cover the jar with a lid and store in the refrigerator for at least 4 hours or up to overnight before enjoying.
Calories: 108kcal, Carbohydrates: 23g, Protein: 4g, Fat: 0.3g, Saturated Fat: 0.1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 0.02g, Sodium: 614mg, Potassium: 240mg, Fiber: 1g, Sugar: 4g, Vitamin A: 154IU, Vitamin C: 18mg, Calcium: 109mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
