Pickled Garlic

Larger garlic cloves or whole heads of small spring garlic can be used in this recipe. Pickled garlic is available at Asian grocery stores, but making your own is easy and it will keep for up to six months in the refrigerator.

Makes: 2 cupsHands-on: 15 minutesTotal: 15 minutesDifficulty: Medium

Makes: 2 cups

Ingredients

  • 6 cups water, divided
  • 1 cup plus 2 Tbsp. salt, divided
  • 20 cloves garlic, peeled
  • 1 cup white vinegar
  • 1 cup sugar

Directions

  • Combine 4 cups water and 1 cup salt in a large bowl. Add garlic and soak overnight. The salt water should cover the garlic.
  • Mix 2 cups water, vinegar, 2 tablespoons salt, and sugar in a saucepan. Bring to a boil over high heat to dissolve sugar.
  • Let cool. Place garlic in a jar, pour the syrup over the garlic, and seal the jar. Leave in the sun or a warm dry place like a windowsill for 18 days.

Recipe Information

Makes: 2 cups

Ingredients

  • 6 cups water, divided
  • 1 cup plus 2 Tbsp. salt, divided
  • 20 cloves garlic, peeled
  • 1 cup white vinegar
  • 1 cup sugar

Directions

  • Combine 4 cups water and 1 cup salt in a large bowl. Add garlic and soak overnight. The salt water should cover the garlic.
  • Mix 2 cups water, vinegar, 2 tablespoons salt, and sugar in a saucepan. Bring to a boil over high heat to dissolve sugar.
  • Let cool. Place garlic in a jar, pour the syrup over the garlic, and seal the jar. Leave in the sun or a warm dry place like a windowsill for 18 days.

Nutrition Information

Nutrition Information
Amount per serving
Calories33
Total Fat0g
Saturated Fat0g
Cholesterol0mg
Sodium280mg
Total Carbohydrate7g
Dietary Fiber0g
Sugars0g
Protein0g