Homemade Spicy Pickled Garlic Recipe (Print Version)
Crunchy garlic cloves pickled in a tangy chili brine for a bold refrigerator snack and condiment.
# Ingredients:
For the garlic
01 -
2 cups (225 g) peeled garlic cloves, trimmed
02 -
4 cups (950 ml) water, for blanching
For the spicy brine
03 -
1 cup (240 ml) distilled white vinegar, 5% acidity
04 -
1/2 cup (120 ml) water
05 -
2 tablespoons granulated sugar
06 -
1 1/2 teaspoons pickling salt or kosher salt
07 -
1 teaspoon yellow mustard seeds
08 -
1 teaspoon crushed red pepper flakes
09 -
1/4 teaspoon cayenne pepper or mild chili powder
10 -
1/2 teaspoon dried thyme
11 -
1 small bay leaf
12 -
1 fresh red chile, split lengthwise, optional
# Instructions:
01 -
Wash a 1-pint heat-safe jar and lid in hot soapy water, rinse well, and set aside on a clean towel.
02 -
Bring 4 cups of water to a boil. Add the peeled garlic cloves and boil for 60 seconds, then drain well.
03 -
In the same saucepan, combine vinegar, water, sugar, salt, mustard seeds, red pepper flakes, cayenne, thyme, bay leaf, and the optional chile. Bring to a simmer and cook for 2 minutes, stirring until the sugar and salt dissolve.
04 -
Add the blanched garlic to the simmering brine and cook for 1 minute. Use a clean spoon to transfer the garlic and chile to the jar.
05 -
Pour the hot brine over the garlic until the cloves are fully submerged. Tap the jar gently to release air bubbles.
06 -
Let the jar cool for about 30 minutes, then cover and refrigerate. Chill for at least 5 days before eating, and use within 1 month.
# Notes:
01 -
This is a refrigerator pickle, not a shelf-stable canning recipe.
02 -
Best flavor develops after 5-7 days in the refrigerator.
03 -
Keep garlic cloves fully covered with brine.