Pickled Garlic
This recipe for Pickled Garlic is quick and easy, but each clove packs a zesty, flavorful punch that adds a bit of garlicky bite to any meal you add it to. It's also delicious straight from the jar!
Servings: 25 servings
Calories: 10kcal
Ingredients
- 4 to 5 heads garlic (peeled)
- 1 1/2 cups white vinegar (or apple cider or rice wine vinegar)
- 1 teaspoon pickling salt
- 1 teaspoon granulated sugar
Instructions
- Place the garlic in a clean 16 ounce canning jar or glass jar with a lid.4 to 5 heads garlic
- Bring the vinegar, salt and sugar to a boil in a sauce pan. Once the salt and sugar are dissolved, remove the pan from the heat.1 1/2 cups white vinegar, 1 teaspoon pickling salt, 1 teaspoon granulated sugar
- Pour the hot vinegar over the garlic cloves.
- Place the lid on the jar and chill in the refrigerator for at least an hour before using, though this garlic is best after a week or two.
- Serve as desired.
Notes
Tips and Techniques
- You can often buy already peeled garlic in bags at the grocery store to save you from having to peel it yourself.
- You can use different types of vinegar to enhance the flavor of pickled garlic.
- You can also add herbs and spices to your pickled garlic. Some great options are dill, coriander or red pepper flakes for a spicy pickled garlic.
- Store tightly covered in the refrigerator. Consume within 2-3 weeks. Please note that the garlic may turn blue or green due to an interaction between enzymes and the amino acids in the garlic.
Nutrition
Serving: 1serving | Calories: 10kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.02g | Saturated Fat: 0.004g | Polyunsaturated Fat: 0.01g | Sodium: 94mg | Potassium: 18mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.1mg