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Spicy Pickled Garlic

2 reviews
Total Time
Prep: 20 min. Process: 10 min.

By Taste Of Home Editorial Team

Recipe by Taste Recipes Test Kitchen

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Jun. 30, 2023

Pickled garlic is a delicious condiment for the garlic lover on your list. You'll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper. —Taste Recipes Test Kitchen, Milwaukee, Wisconsin

Pickled Garlic Tips

Is it OK if the pickled garlic turns blue?

Yes, it's OK for pickled garlic to turn blue. This happens sometimes when fresh garlic is contact with an acid for a prolonged period of time, especially when it's hot! Just know that blue pickled garlic is still perfectly safe to eat.

How do you serve pickled garlic?

Pickled garlic is great on a charcuterie board, served as a garnish for slow-cooker beans or used in these addictive dips and spreads.

How should you store pickled garlic?

Store unopened jars of pickled garlic in a cool, dry place for best quality. Plan to use them up within 1 year. Once opened, store in the refrigerator for up to a week.

—Rashanda Cobbins, Taste Recipes Food Editor

Canning Altitude

The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
Test Kitchen Approved

Spicy Pickled Garlic

2 reviews
Prep Time 20 min
Cook Time 10 min
Yield 3 half-pints

Ingredients

  • 2 quarts water
  • 3 cups peeled garlic cloves
  • 12 coriander seeds
  • 6 whole peppercorns
  • 3 dried hot chiles, split
  • 3 whole allspice
  • 1 bay leaf, torn into three pieces
  • 1-1/2 cups white wine vinegar or distilled white vinegar
  • 1 tablespoon sugar
  • 1-1/2 teaspoons canning salt
Text Ingredients

Directions

  1. In a large saucepan, bring water to a boil. Add garlic and boil 1 minute.
  2. Meanwhile, divide coriander, peppercorns, chiles, allspice and bay leaf among three hot half-pint jars. Drain garlic and pack into jars to within 1/2 in. of the top.
  3. In a small saucepan, combine vinegar, sugar and salt. Bring to a boil, stirring constantly. Carefully ladle hot liquid over garlic, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

Nutrition Facts

1 garlic clove: 5 calories, 0 fat (0 saturated fat), 0 cholesterol, 30mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 0 protein.

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