Pickled Garlic

The garlic is nicely preserved and will help with some of the acidity and add the garlic flavor that I want.
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Prep Time 10 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 40 mins
Course Appetizer
Cuisine American
Servings 20


  • 6 pc. garlic heads, peeled and ends removed (Don't use¬†any soft, diseased, spotted garlic)
  • 1 1/2 cups Cider vinegar
  • 1/2 cup sugar
  • 1/8 t. Mustard seed
  • 1/8 t. Celery seed


  • A trick to getting your garlic peeled:
    Cut the ends off first of each clove then blanch for 30 seconds in boiling water. The skins will come right off.
  • Fill pint or smaller jars with blanched/peeled garlic. Simmer in dutch oven or other non-reactive pot the vinegar, sugar, mustard seed, and celery seed.
  • Cook until the sugar is completely dissolved. Pour vinegar mixture over cloves in jars leaving 1/2" headspace. Use spatula to remove excess air in jar and fill jar again to maintain headspace.
  • Place sterilized lids and rings on jars and tighten. Process in boiling water bath for 20 minutes.
  • Additional items you could add to the jar for different garlic flavors:
    Dried whole red chiles
    Red pepper flakes
    Dried Oregano
    Sprig of dill
Keyword Pickled Garlic