Pickled Garlic

By Naz Deravian

Published Aug. 30, 2024

Pickled Garlic
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
1 week
Prep Time
5 minutes
Cook Time
55 minutes, plus 1 weeks’ pickling in the fridge
Rating
4(16)
Comments
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Soften the sharp edge of raw garlic cloves by pickling them in a tangy and salty brine studded with a medley of flavorings. Refrigerated pickled garlic (see Tip) adds a pop of flavor to a variety dishes and spreads. Add pickled garlic to a charcuterie board or party board (it’s particularly good alongside tinned fish), or chopped into salads or salsas, or blended into dressings and sauces. Use any combination of added flavorings you like; consider mustard seeds, juniper berries, peppercorns or coriander seeds. While it’s tempting to use pre-peeled garlic, it’s best to set aside a little time and peel your own (pre-peeled garlic very quickly loses its potency, sharp scent and flavor). Gently whack each clove with the side of a knife and then peel, or use one of those handy silicone tube peelers. 

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Ingredients

Yield:1 pint
  • 6 to 8medium heads garlic (about 9 ounces peeled cloves)
  • ¾cup distilled white vinegar or apple cider vinegar
  • 2teaspoons kosher salt (such as Diamond Crystal)
  • 2teaspoons sugar
  • 2bay leaves, dried or fresh (optional)
  • 1fresh chile of choice, sliced or ½ teaspoon crushed red pepper (optional)
  • ¼teaspoon dried allspice berries (about 4 whole berries, optional)
  • Dill or rosemary sprig (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

120 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 25 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 4 grams protein; 327 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Peel the garlic cloves and place in a heat-proof, 1-pint jar or container with a lid. This will take a little time, be patient with it.

  2. Step 2

    Add the vinegar, ¼ cup water, salt and sugar to a small saucepan. Heat over medium-high, stirring to dissolve the salt and sugar. As soon as the mixture comes to a boil, remove from the heat and pour over the garlic cloves, leaving ½-inch of headspace. Add any additional flavorings you like, such as bay leaves, chiles, allspice and/or herbs. The garlic cloves should be submerged in the liquid.

  3. Step 3

    Cover and set aside to cool to room temperature and then place in the fridge to pickle. Pickled garlic is ready after 1 week in the fridge, but it’s best after 3 weeks, when it’s had a chance to mellow out from its former assertive self to a sweeter gentler one. It will keep in its brine in the fridge for at least 3 months.

Tip
  • Please note these are pickled in the fridge and not suitable for canning purposes.

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Ratings

4 out of 5
16 user ratings
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Comments

HouseOfBamboo

Won’t white or apple cider vinegar turn the cloves green? I thought you needed rice wine vinegar to avoid that problem

Calder

From Iowa State; at one time alum was added for crispness; however it is no longer recommended by the FDA and most modern, science-based recipes no longer include it. Scientifically, alum has little effect on quick-process pickles but may add firmness to fermented pickles when used at a rate of ¼ teaspoon per pints. Using too much alum will actually decrease firmness. a little calcium chloride today is preferred.

Dr.Thop

I made this following the recipe, and it did not turn well at all. the garlic turned green which is just cosmetic, I know, but off putting none the less. And I've had it in the fridge for 6 weeks and it is still quite sharp. Will try to savage this somehow. clearly this recipe wasn't vetted, or tried by the author before they took the pretty picture.

FarmerC

I pickled some garlic 3 weeks ago but it still quite raw and sharp. Do I keep it in the fridge and it will still pickle over time?

HouseOfBamboo

Won’t white or apple cider vinegar turn the cloves green? I thought you needed rice wine vinegar to avoid that problem

gail

@HouseOfBamboo Yes, distilled vinegar turned my cloves blue, but, alas, so did rice vinegar. Still waiting for the pickling process to finish, so no flavor results to report (yet!)

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