Spicy Pickled Garlic
Spicy pickled garlic has a tangy bite, plenty of garlic flavor, and a kick of chile heat. This easy refrigerator recipe makes a flavorful addition to sandwiches, charcuterie boards, and more.
Ingredients
- 2 cups garlic cloves peeled
- 1 cup white wine vinegar 5% acidity
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon pickling salt
- 1/2 teaspoon crushed red pepper flakes
- 12 whole black peppercorns
- 2 fresh bay leaves
Instructions
- Trim the hard root ends from the garlic cloves and remove the papery skins. Leave the cloves whole.
- Stir the white wine vinegar, granulated sugar, and pickling salt together until the sugar and salt are completely dissolved.
- Place the garlic cloves in a clean pint jar. Add the crushed red pepper flakes and black peppercorns, then tuck the bay leaves in the jar alongside the garlic.
- Pour the brine into the jar, completely covering the garlic and bay leaves. Cover tightly and refrigerate.
- Allow the spicy pickled garlic to pickle for at least 1 week before serving. For a mellower garlic flavor and more developed brine, allow 2 to 3 weeks.
Notes
- Keep the garlic cloves completely submerged in the brine during storage. A small glass pickling weight can be used if needed.
- Always use a clean utensil to remove garlic cloves from the jar.
- Store the spicy pickled garlic covered in the refrigerator for up to 1 year.
- Garlic may turn blue or green during pickling. This is a natural reaction and does not indicate spoilage.
- For extra flavor, add a small sprig of fresh thyme, rosemary, oregano, or dill to the jar.
