Pickled Garlic
Crisp garlic cloves and crunchy vegetables in a tangy, lightly sweet brine. This easy refrigerator pickle develops deep flavor over a few days and keeps for weeks.
- Total time
- 45 min
- Servings
- 8
- Calories
- 45
- Protein
- 2g
Ingredients
- 2 cups garlic cloves
- 2 cups mixed vegetables (such as cabbage, carrots, or cauliflower)
- 2 cups water
- 1 cup white vinegar
- 2 tbsp sugar
- 1 tbsp salt
- 1 tsp black peppercorns
Instructions
- 1
Peel 2 cups garlic cloves and cut any large ones in half. Cut 2 cups mixed vegetables into bite-size pieces, about 1 inch chunks.
- 2
Pack the garlic and vegetables into a clean 1-quart jar, leaving 1 inch of headspace at the top.
- 3
In a saucepan, combine 2 cups water, 1 cup white vinegar, 2 tbsp sugar, 1 tbsp salt, and 1 tsp black peppercorns. Bring to a boil over high heat, stirring until the sugar and salt dissolve, about 3 minutes.
- 4
Pour the hot brine over the garlic and vegetables, making sure they are fully submerged. Use a spoon to press them down if needed.
- 5
Let the jar cool to room temperature, about 30 minutes. Then seal with a lid and refrigerate.
- 6
Wait at least 3 days before eating for the flavors to develop. The pickles will keep for up to 1 month in the refrigerator.
Tools you’ll need
- 1-quart jar with lid
- saucepan
- knife
- cutting board
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