Pickled Garlic Recipe

In this post, I’ll share my pickled garlic recipe: a smoky, spicy vinegar version and a version in oil with fresh herbs. These two simple recipes preserve fresh garlic and deepen its flavor.

Pickled garlic is always ready to use and saves you peeling cloves every time. It’s perfect in sandwiches and salads or thinly sliced on bread. If you’d like to pickle more vegetables, take a look at my pickled cucumber and pickled zucchini recipes too.

Preparation takes about 45 minutes and is easy for beginners. Here you’ll find the complete pickled garlic recipe.

Have fun and good luck making it!

Garlic pickled in vinegar – ingredients and equipment

You can vary the spices, of course. Try Italian flavors with oregano and rosemary, Middle Eastern flavors with cumin, or a classic combination of peppercorns and bay leaves. It’s a matter of taste!

Equipment

Preserving jars

You’ll need clean jars with screw-top lids. I like using Mason jars, but traditional preserving jars work just as well. Make sure the jars are clean and dry before filling them.

Garlic pickled in vinegar – step-by-step instructions

1

Prepare the garlic

Separate all the garlic cloves from the heads. Meanwhile, put water on to boil for blanching and prepare a bowl of ice water.

2

Blanch the garlic

Put the garlic in the boiling water for 1 minute. Remove the cloves and put them straight into the ice water. Blanching removes some of the starch and makes the garlic much easier to peel.

3

Peel the garlic

Peel the cloves and trim off the root ends. After blanching, you can simply squeeze the cloves out of their skins. It still takes a little time, but you’ll soon get the hang of it.

4

Make the pickling liquid

Mix the apple cider vinegar, sugar and spices in a saucepan and bring to a boil. Once it boils, add the peeled garlic and cook for 2 minutes. The vinegar and spice mixture gives the garlic its smoky, spicy flavor.

5

Fill the jars

Put the garlic in the prepared jars. Pour the boiling liquid over it until all the cloves are completely covered.

6

Cool and seal

Let the jars cool, then screw the lids on tightly. Your vinegar-pickled garlic is ready! With its smoky paprika and chili flavor, it’s perfect in sandwiches and salads or thinly sliced on bread.

Garlic in oil

The second variation is garlic in oil. The garlic becomes milder and takes on the herbs’ aroma beautifully. You can use the flavored oil for cooking afterward too.

Ingredients:

• 6 heads of garlic
• 500 ml good olive oil
• 14 g salt per liter of water (for blanching)
• Herbs to taste (rosemary, thyme, bay leaves)
• Black peppercorns (optional)

Method:

1. Peel the garlic and trim the ends. If you like, lightly crush the cloves to release more flavor.
2. Bring salted water to a boil and blanch the garlic for 1-2 minutes. This makes it milder and helps it absorb the oil later.
3. Remove the garlic, drain well and let it cool completely.
4. Put the garlic in a clean jar, add the herbs and peppercorns, and pour in olive oil. The garlic must be completely covered with oil.
5. Seal the jar and let it infuse in the refrigerator for a few days. Use within 2-3 weeks.

Important: Always make sure the garlic is completely covered with oil. Garlic in oil can pose a botulism risk at room temperature because Clostridium botulinum spores can multiply in the low-oxygen environment. Always refrigerate it and use within 2-3 weeks.