Pickled Garlic
The ultimate condiment for flavor lovers, Pickled Garlic adds a tangy crunch to any meal. Made with fresh garlic, vinegar, and a hint of dill, this easy recipe transforms raw garlic into a delicious treat. Perfect for enhancing your dishes, it's a must-try for your kitchen rotation.
Equipment
- Large Pot
- Peeler
- Frying Pan
Ingredients
- 1 cup White distilled vinegar
- ½ cup Water
- 1 tablespoon Kosher salt
- 2 cups Whole peeled garlic cloves
- ¼ cup Fresh dill
- 1 teaspoon Red pepper flakes or to taste
Instructions
- Combine the white distilled vinegar, water, and kosher salt in a medium saucepan set over medium-high heat. Bring to a boil and cook until the salt has dissolved, about 5 minutes.
- Layer the whole peeled garlic cloves, fresh dill, and red pepper flakes into a wide-mouth pint size jar.
- Carefully pour the pickling liquid over the garlic, leaving ½” of room at the top of the can.
- Allow to cool to room temperature, cover tightly, and then store in the fridge.
- The garlic will be quick pickled after 24 hours in the fridge, however I think it has the best flavor after 1-2 weeks.
Notes
- Storage: Keep your pickled garlic in the refrigerator. It is not suitable for pantry storage.
- Freezing: While pickled garlic can be enjoyed fresh, freezing is not recommended as it alters the texture.
- Long shelf life: This recipe will keep well for up to three months in a sealed jar in the fridge.
- Smell check: If the garlic develops an unpleasant smell or shows signs of mold, discard it immediately.
- Variations: Experiment by adding other spices or herbs to the brine like mustard seeds or thyme for a different flavor profile.