Pickled Garlic

Use this pickled garlic recipe to add flavor to sauteed veggies, salads, a charcuterie board, as a sandwich topper, or just as a snack from the jar.

Pickled Garlic
Photo: Andy Lyons
Prep Time:
40 mins
Cool Time:
30 mins
Chill Time:
1 day
Total Time:
1 day 1 hrs 10 mins
1 half-pint


  • ½ cup garlic cloves (32 to 40 cloves), peeled

  • ¾ cup white or red wine vinegar

  • 1 sprig fresh thyme

  • 1 sprig fresh rosemary

  • 1 bay leaf

  • 10 whole black peppercorns (about 1/4 teaspoon)

  • 2 teaspoon sugar

  • ½ teaspoon pickling salt

  • ¼ teaspoon mustard seeds


  1. In a small saucepan combine all ingredients. Bring to boiling; reduce heat. Simmer, uncovered, 3 minutes.

  2. Ladle hot garlic mixture into a hot clean half-pint canning jar, leaving a 1/4-inch headspace. Wipe jar rim. Cover jar loosely. Cool 30 minutes. Cover tightly. Chill 24 hours before serving. Store in the refrigerator up to 1 month.

Nutrition Facts (per serving)

8 Calories
1g Carbs
Nutrition Facts
Servings Per Recipe 8
Calories 8
% Daily Value *
Sodium 13mg 1%
Total Carbohydrate 1g 0%
Vitamin C 1.2mg 6%
Calcium 10.1mg 1%
Potassium 14mg 0%

*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.

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