Pickled Garlic

Name: Pickled Garlic
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 16 servings
Cuisine: Russian
Ingredients: 1 lb garlic cloves, peeled; 1.5 cups water; 1.5 cups distilled white vinegar; 4 tsp pickling salt; 1 tbsp granulated sugar; 1 tsp dill seeds; 1 tsp black peppercorns; 2 bay leaves

Crisp whole garlic cloves steeped in a dill and peppercorn brine. This traditional relish mellows raw garlic pungency into a tangy, savory condiment.

25 minEasyServes 1625 cal/serving

RussianAppetizerStovetopVeganVegetarianLow CarbKetoKosher-styleGluten-FreeNut-FreeDairy-FreeSoy-FreeEgg-FreeShellfish-FreeSesame-FreeLow-SodiumPork-FreeCorn-Free

Ingredients

1 lb garlic cloves, peeled
1.5 cups water
1.5 cups distilled white vinegar
4 tsp pickling salt
1 tbsp granulated sugar
1 tsp dill seeds
1 tsp black peppercorns
2 bay leaves

Instructions

1

Pack 1 lb peeled garlic cloves, 1 tsp dill seeds, 1 tsp black peppercorns, and 2 bay leaves tightly into clean glass jars.
2

Combine 1.5 cups water, 1.5 cups distilled white vinegar, 4 tsp pickling salt, and 1 tbsp granulated sugar in a saucepan over medium-high heat.
3

Bring the brine to a boil, stirring until the salt and sugar fully dissolve.
4

Pour the hot liquid over the garlic mixture in the jars, leaving half an inch of headspace.
5

Seal the jars tightly and let them cool to room temperature before refrigerating for at least two weeks.

Questions

How long does Pickled Garlic keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat uncovered in a 400 F oven (or an air fryer) for a few minutes to bring the crust back; the microwave softens it.

Can I halve or double Pickled Garlic?

Yes. As written it serves 16. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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