Pickled Garlic
Yield: 1 pint sized jar
This quick Pickled Garlic recipe is a great way to add a bright and tangy flavor twist to salad dressings, sauces, dips, and so much more. It's super easy to make and keeps well for up to 3 months!
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 vinegar, water, and 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 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
Store in the refrigerator. This recipe is not suitable for pantry storage. This will keep well for up to 3 months in a sealed jar in the fridge. If the garlic takes on an unpleasant smell, grows mold, or the brine becomes cloudy, discard all of the garlic.
Nutrition Information:
Serving: 1 Calories: 38kcal Carbohydrates: 8g Protein: 1g Sodium: 319mg Fiber: 1g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.