Pickled Garlic (Plain & Spicy Version)
Make your own pickled garlic with this easy fridge recipe — no canning required. Start with a classic plain version, then add your favorite spices for a bold, spicy twist.
Servings: 50 cloves
Ingredients
- 1 cup garlic cloves 3-5 garlic bulbs
- 2 ounces dill fresh; or 1 tbsp dried
- 1/2 cup white vinegar or another vinegar: apple cider vinegar, etc.
- 1/2 cup filtered water
- 1 Tbsp kosher salt or pickling salt
- 1 Tbsp coriander seeds
- 1 Tbsp honey optional - or maple syrup for vegan
For the spicy pickled garlic
- 1 cup pickled garlic
- 2 Tbsp sriracha hot chili sauce or other hot sauce
- 1/2 Tbsp chili powder
- 1/2 Tbsp dried thyme
- 1 Tbps honey optional - or maple/sugar
Instructions
- Sterilize jars: Wash with hot, soapy water, rinse, and dry jars in a 325ºF oven for 10 minutes.
- Peel garlic: Use fresh cloves. See my garlic peeling guide for tips.
- Make brine: Combine vinegar, water, and salt in a saucepan. Heat until salt dissolves. Remove from heat and stir in dill, coriander, and optional honey.
- Pack jars: Fill jars with garlic, pour hot brine on top, and leave ½ inch headspace.
- Seal and cool: Close jars, cool to room temp, then refrigerate for at least 1 week (2–3 weeks is best).n
- For spicy remix: In a clean jar or bowl, mix pickled garlic with hot sauce, chili, thyme, and honey. Stir and refrigerate. Eat within 5–7 days.
Video
Notes
- Use distilled vinegar and filtered water to help prevent garlic from turning blue.
- Always refrigerate — this is not a canning recipe.
- Let sit for 2–3 weeks for the best mellow flavor.
storage:
- Plain pickled garlic: Up to 3 months in the fridge
- Spicy remix: Eat within 5–7 days
- Not shelf-stable — always refrigerate
See full post for more helpful tips.
Nutrition
Serving: 1pickled garlic clove | Calories: 7kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 141mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg