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This quick pickled garlic recipe is a fast and easy way to create a delicious garnish for casseroles, grazing boards, homemade salad dressings/marinades and more. This 25-minute flavor-packed recipe will become your new go-to homemade condiment.
These tasty pickled shallots are the homemade flavor enhancer that adds a fun zing to most savory dishes. Give me 20 minutes, and I’ll introduce you to your new favorite recipe.
I’m not here to tell you what to do with your life (please note that this is EXACTLY what I am here to do), but using pickled garlic in a batch of cilantro-lime marinade or a cold soba noodle bowl would really make your life amazing.
A lot of my quick pickling recipes use kosher salt, but you’ll definitely want to use canning/pickling salt for making pickled garlic. Garlic tends to turn blue when pickled. Cookie Monster would approve, but it sure would look fuuuuunky in recipes.
Pro Tips/Recipe Notes
- Jars of quick-pickled garlic will last for 3 to 4 weeks in the refrigerator. This recipe is not designed for canning.
- If you’d like, you can add bay leaves and/or coriander for additional layers of flavor.
- As the garlic sits in the fridge, its flavor will deepen and intensify. If you can wait a full week before using them, that’s best!
Easy Quick Pickled Garlic Recipe
Ingredients
Brine Ingredients
- 2 1/2 cups white vinegar
- 1/2 cup apple cider vinegar
- 2 tbsp pickling salt
- 1 tbsp white sugar
- 1/2 tsp celery seed
- 1/2 tsp mustard seed
- 1 tsp dill seeds
- 1/2 tsp black peppercorns
Other Ingredients
- 12 heads garlic {cloves separated and peeled}
- 5 dried chilies {optional}
Instructions
- Combine the ingredients for the brine in a stainless steel saucepan.2 1/2 cups white vinegar, 1/2 cup apple cider vinegar, 2 tbsp pickling salt, 1 tbsp white sugar, 1/2 tsp celery seed, 1/2 tsp mustard seed, 1 tsp dill seeds, 1/2 tsp black peppercorns
- Bring to a boil for 1 minute, and then reduce the heat and simmer for 5 minutes.
- Add the garlic cloves and cook for 1 minute.
- Pack garlic and (optional) dried chilies into jar(s) and cover garlic fully with the brine.12 heads garlic, 5 dried chilies
- Cover and transfer to the refrigerator, and let the jars sit for 1 week before sampling.
Notes
- You need to use canning or pickling salt for this recipe, or there is a chance that your pickled garlic will turn blue.
- Makes 4 cups of pickled garlic, which is 1 quart, 2 pints, or 4 half-pints.
