Spicy Pickled Garlic

Spicy pickled garlic in a jar

The Spruce Eats / Ali Redmond

Prep: 20 mins
Cook: 2 mins
Total: 22 mins
Servings: 10 servings
Yield: 1 pint
Nutritional Guidelines (per serving)
35 Calories
0g Fat
7g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 10
Amount per serving
Calories 35
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 215mg 9%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 1g
Vitamin C 6mg 28%
Calcium 37mg 3%
Iron 0mg 2%
Potassium 83mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These pickled garlic cloves are great on a relish tray for those with a bold palate, but they can also stand in for raw garlic minced in salad dressings or added to roasts. They are beyond easy to make—it's really just covering garlic with vinegar and letting it hang out in the fridge for a few weeks.


Steps to Make It

  1. Gather the ingredients.

    Ingredients to make spicy pickled garlic

    The Spruce Eats / Ali Redmond

  2. Bring a large pot of water to a boil. Meanwhile, separate the garlic into cloves. Drop the cloves into the boiling water and cook for 30 seconds. (You're blanching the garlic to make it easier to peel, not cooking it to any real degree.)

    A large pot of water with cloves of garlic

    The Spruce Eats / Ali Redmond

  3. Drain and rinse the cloves with cold water. Peel the cloves.

    A plate of peeled cloves of garlic

    The Spruce Eats / Ali Redmond

  4. Pack the cloves in a 1-pint jar, and arrange the chilies in a jar, too, if you like.

    A jar filled with garlic and peppers

    The Spruce Eats / Ali Redmond

  5. Combine the vinegar, salt, and sugar in a bowl, stirring until the salt and sugar fully dissolve.

    A bowl with salt, vinegar, and sugar

    The Spruce Eats / Ali Redmond

  6. Pour the mixture over the garlic cloves to cover them completely. (You may have some leftover.)

    A jar of garlic and peppers with topped with brining liquid

    The Spruce Eats / Ali Redmond

  7. Cover the jar with a lid and store it in the refrigerator for at least 1 month before using. The pickled garlic will keep, chilled, for at least a year.

    A jar of pickled garlic and peppers

    The Spruce Eats / Ali Redmond