Pickled Garlic Recipe

Pickled Garlic peels whole cloves, packs jars, pours boiling vinegar bay peppercorn brine for crunchy tangy Lebanese condiment. Pickles ready in 1 week, mellows garlic sharp to snackable sweet. Jars 3 pints, endless mezze addition.

Pickled Garlic Recipe

Whole garlic cloves pickled in spiced vinegar. Crunchy Lebanese condiment, tangy aromatic.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Pickle Time 7 days d

Total Time 7 days d 25 minutes mins

Servings: 3

Cuisine: Lebanese

Calories: 10

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups white vinegar
• 1 cup water
• 2 tbsp kosher salt
• 1 tbsp black peppercorns
• 3 bay leaves
• 1 tsp red pepper flakes optional
• 6 large garlic bulbs separated cloves peeled

Equipment

• 3 pint jars
• Medium pot
• Measuring cups & spoons
• Canning tongs

Method

 

1. Separate garlic bulbs into cloves. Peel each clean using paring knife tip, keep whole.
2. Wash 3 pint jars lids soap hot water. Boil jars pot 10 minutes sterilized. Keep hot.
3. Combine vinegar, water, salt, peppercorns, bay leaves, red pepper flakes in medium pot using measuring cups spoons. Bring boil over high heat. Simmer 5 minutes flavors meld.
4. Pack peeled cloves tight into hot jars using canning tongs. Pour boiling brine over covering ½-inch headspace. Wipe rims clean. Seal lids finger tight.
5. Cool jars counter 24 hours sealed pop. Store pantry dark cool 1 week ready. Fridge after opening.

Notes

• Fresh firm garlic bulbs peel easiest; avoid sprouting.
• Water bath can for 10 minutes shelf stable 1 year.
• Flavors peak 2 weeks; cloves soften over months.