Pickled Garlic Recipe
- 6 Garlic Peeled
- cup Vinegar OR Apple Cider Vinegar
- 1 cup water
- 1½ tsp Sugar
- Salt To Taste (Not Iodized)
- 1 tsp Black Peppercorns
- 1 tsp Coriander Seeds
- ½ tsp Mustard Seeds
- ½ tsp Cumin Seeds
Peel The Garlic:
- Give each head of garlic a whack on the counter using the heel of your hand or the side of a chef’s knife, separating the cloves. Trim the brown, tough bottoms from each clove using a paring knife and peel them.
- If your cloves are hard to peel or you’d like to save a little time, add them to a large jar with a lid. The jar should be half full or less, so work in batches if needed. Screw on the lid and shake the garlic vigorously for a minute or more, or until the peels are loose and easy to remove.
- Pack the peeled garlic cloves into a 1-pint jar or 2 half-pint jars, leaving about 1/2 inch of headspace.
Make The Brine:
- Combine the vinegar, water, sugar, salt, peppercorns, coriander seeds, mustard seeds, and cumin seeds (if using) in a medium saucepan.
- Heat over medium heat, stirring occasionally, until the salt and sugar have dissolved. Let come to a boil and turn off the heat. Pour the hot brine over the garlic cloves, submerging all of the cloves.
- If you have extra brine, you can discard it or use it to pickle something else. If you don’t have enough brine, add equal parts distilled water and vinegar to the jar until the cloves are covered.
Cool & Store:
- Screw on a plastic cap or top the jar(s) with a clean lid and screw on a metal band. Let cool on the counter until room temperature, about 1 hour.
- Once cool, store in the fridge. For the best favor, wait a week or more before enjoying.
- Pickled garlic will keep for about 3 months in a sealed jar in the fridge. If the garlic develops an unpleasant smell, grows mold, or the brine becomes cloudy, discard.