Pickled Garlic Plain Spicy (Print-Friendly Format)

Crunchy, tangy garlic with savory or spicy notes—an easy, flavorful addition to many dishes.

# Required Ingredients:

→ Pickled Garlic (Plain)

01 - 1 cup (approximately 3–5 bulbs) fresh garlic cloves, peeled
02 - 2 ounces (60 g) fresh dill or 1 tablespoon dried dill
03 - 120 ml (1/2 cup) white vinegar or apple cider vinegar
04 - 120 ml (1/2 cup) filtered water
05 - 1 tablespoon kosher salt or pickling salt
06 - 1 tablespoon coriander seeds
07 - 1 tablespoon honey (optional; use maple syrup for vegan option)

→ Spicy Pickled Garlic

08 - 1 cup plain pickled garlic cloves
09 - 2 tablespoons sriracha hot chili sauce or other hot sauce
10 - 1/2 tablespoon chili powder
11 - 1/2 tablespoon dried thyme
12 - 1 tablespoon honey (optional; use maple syrup or sugar for vegan option)

# How to Make It:

01 - Wash jars with hot, soapy water. Rinse thoroughly and dry jars in a 165°C oven for 10 minutes.
02 - Separate garlic bulbs into cloves and peel each clove. Use only fresh, firm cloves for optimal quality.
03 - In a saucepan, combine vinegar, filtered water, and salt. Heat gently, stirring until salt is completely dissolved. Remove from heat and stir in dill, coriander seeds, and honey or maple syrup if using.
04 - Pack peeled garlic cloves into sterilized jars. Pour hot brine over the garlic, ensuring all cloves are submerged. Leave 1.25 cm headspace at the top. Seal jars tightly.
05 - Allow jars to cool to room temperature, then refrigerate for at least 7 days before consuming. For mellow, full flavor, let sit 2–3 weeks refrigerated.
06 - For a spicy variation, combine 1 cup pickled garlic with hot chili sauce, chili powder, dried thyme, and honey or maple syrup in a clean jar or bowl. Stir thoroughly and refrigerate. Consume within 5–7 days.

# Additional Information:

01 - Always use distilled vinegar and filtered water to prevent garlic from discoloring.
02 - This method is not shelf-stable; always keep pickled garlic refrigerated.
03 - For best flavor, allow garlic to marinate for at least 2–3 weeks before consuming.
04 - Spicy pickled garlic should be eaten within 5–7 days of preparation.
05 - Plain pickled garlic can be stored refrigerated for up to 3 months.

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