Crunchy, flavor packed, and perfectly pop-able Pickled Garlic is one of my new favorite snacks! Grab a fork and eat it right out of the jar or serve it on a charcuterie board with other pickled foods. This recipe is so easy and always yields the best and boldest results!
Attention fellow garlic fanatics – this one’s for us! If you love garlic half as much as I do, this is about to become your latest obsession. The internet (primarily TikTok, as per usual) has been blowing this snack up to huge popularity, and for good reason… It may sound weird to some, but Pickled Garlic is truly so delicious! It combines that signature dill taste from pickling with the strong taste of uncooked garlic.
Also, I feel like pickling in general has only gotten more practiced since we were all locked in our homes two years ago. Between the at home bread and pickling recipes that got super popular, I can’t complain about the trendiness of it all! However, I refuse to let pickling become just a trend that goes away now that life’s essentially normal again. Put down those store-bought jars of pickled foods, and make your own stuff at home. I promise it’s so much better!
When you make Pickled Garlic at home, you can control everything that goes into the jar. You can make it spicy, add only the size of garlic cloves you like, and above all else – you can make sure you use only the best all natural ingredients. Plus, you get to jar it in whatever picturesque mason jar you have on hand, which is always a win in my book!
How to Make It
Boil. In a small saucepan, add the salt, vinegar, water, brown sugar, pickling spice and red pepper flakes, if using. Bring the mixture to a boil and cook until the sugar is dissolved.
Add garlic. Stir in the garlic and turn off the heat. Allow to cool for 5 minutes.
Transfer to jars. Transfer the garlic and pickling brine to sterilized jars until almost full and add dill sprigs to each jar.
Refrigerate. Place the lid on the jars and refrigerate for 1 hour or overnight.
Enjoy! Serve with charcuterie, mixed into pasta or just as a snack.
How long will Pickled Garlic stay fresh?
In an airtight container in the fridge, homemade Pickled Garlic will stay fresh for about 3 months. Make sure that when you scoop garlic cloves out of the jar, you use a very clean utensil to do so! Any new bacteria that’s introduced to the jar could cause the garlic to spoil at a faster rate.
Keep in mind that this is not a canning recipe, which is why the garlic only stays fresh for 3 months as opposed to a year.
What are the health benefits of Pickled Garlic?
There are SO many great things about Pickled Garlic! It’s safe to say that this low calorie snack is pretty good for your body. It’s loaded with magnesium, vitamin B6, vitamin C, and fiber. Also, garlic’s been said to help strengthen your immune system AND lower cholesterol levels!
Even if you just want to munch on this Pickled Garlic because you like the bold taste and crunchy consistency, it’s nice knowing that it’s also got lots of benefits for your body. Just… maybe not your breath!
Is this Pickled Garlic spicy?
This isn’t a spicy recipe, unless you want it to be! Increase the heat here with red pepper flakes. Just be careful, because if you add enough, they can really pack a punch.
I think you’ll find that once you start pickling, you just can’t stop!
Get the Recipe: Pickled Garlic
- 1/2 cup kosher salt
- 1 1/2 cups apple cider vinegar
- 1 1/2 cups water
- 3/4 cups brown sugar
- 1 tablespoon pickling spice
- 1/2 tablespoon crushed red pepper flaked, optional
- 2 cups garlic cloves, peeled
- 4-5 sprigs fresh dill
- 1 saucepan
- 1 canning jar
- In a small saucepan, add the salt, vinegar, water, brown sugar, pickling spice and red pepper flakes, if using.
- Bring the mixture to a boil and cook until the sugar is dissolved.
- Stir in the garlic and turn off the heat. Allow to cool for 5 minutes.
- Transfer the garlic and pickling brine to sterilized jars until almost full and add dill sprigs to each jar.
- Place the lid on the jars and refrigerate for 1 hour or overnight.
- Serve with charcuterie, mixed into pasta or just as a snack.