Prep Time: 20 minutes
Cook Time: 15 minutes
Cooling/Infusion Time: 2 hours (at a minimum)
Pickling Time (in fridge): 2 weeks (for best flavor development)
Skill Level: Easy-Intermediate (Simple ingredients, but requires careful jar sterilization)
Storage: Refrigerated for up to 6 months
Ingredients
For the Garlic:
8-10 large heads of fresh garlic (about 1.5 lbs / 680g total)
2 cups distilled white vinegar (5% acidity)
2 cups water
⅔ cup granulated sugar
2 tablespoons kosher salt (or pickling salt)
1 tablespoon yellow mustard seeds
2 teaspoons whole black peppercorns
1 teaspoon red pepper flakes (adjust to taste)
4 sprigs fresh rosemary (4-5 inches each)
8 sprigs fresh thyme
Equipment:
2 (16-ounce) canning jars with lids and rings, or 4 smaller jars (8-ounce)
Large pot for boiling jars
Small saucepan for the brine
A slotted spoon
A clean, dry kitchen towel
Instructions
1. Prepare Your Jars and Lids:
Begin by thoroughly washing your jars, lids, and rings in hot, soapy water. Rinse them well. Place the jars on a rack in a large pot and cover them with water. Bring the water to a boil and boil the jars for 10 minutes to sterilize them. Turn off the heat and leave the jars in the hot water until you’re ready to fill them. Place the lids in a small bowl and pour the hot water from the pot over them to soften the sealing compound.
2. Prepare the Garlic:
This is the most important step! Separate the garlic heads into individual cloves. Do not peel the cloves completely; the skins are what keep them firm and crunchy. Instead, simply give each clove a gentle crack with the flat side of a knife. The goal is to slightly crush the clove so the skin splits, making it easy to peel after pickling, but not to remove the skin entirely. Place the cracked cloves in a large bowl.
3. Make the Brine:
In a medium non-reactive saucepan, combine the white vinegar, water, sugar, and kosher salt. Bring the mixture to a rolling boil over medium-high heat, stirring occasionally to dissolve the sugar and salt. Once boiling, reduce the heat to a simmer and let it cook for 2-3 minutes.
4. Pack the Jars:
Carefully remove the hot jars from the water using a jar lifter and place them on a clean kitchen towel. Into each jar, evenly distribute the mustard seeds, black peppercorns, and red pepper flakes. Place 2 sprigs of rosemary and 4 sprigs of fresh thyme in each 16-ounce jar (or half that for 8-ounce jars). Pack the cracked garlic cloves tightly into the jars, leaving about ½ inch of headspace at the top.
5. Pour the Brine and Remove Air Bubbles:
Using a ladle and a funnel, carefully pour the hot brine over the garlic and herbs, leaving that ½ inch of headspace. Gently tap the jars on the counter to help dislodge any trapped air bubbles. Use a clean, non-metallic spatula or a chopstick to run along the inside edge of the jar to further release any air pockets.
6. Seal the Jars:
Wipe the rims of the jars with a clean, damp paper towel to remove any spills. Place a lid on each jar, then screw on the band until it is just fingertip-tight (do not over-tighten).
7. Cool and Infuse:
Allow the jars to cool completely to room temperature. You will likely hear the satisfying “pop” of the lids sealing as the jars cool. This initial sealing is a good sign, but for this refrigerator pickle, we don’t need to process them in a water bath. Once cool, transfer the jars to the refrigerator.
8. Be Patient:
The hardest part is waiting! The garlic needs time to absorb the flavors. Store the jars in the refrigerator for a minimum of 2 weeks before opening. The flavor will continue to mature and deepen the longer they sit.
A Note on the Final Product
When you finally open a jar, you’ll be greeted by a beautiful, fragrant brine and garlic cloves that have taken on a lovely, pale golden hue. The texture is the real star—snappy, crunchy, and yielding. The initial sharpness of the raw garlic is mellowed, replaced by a sweet-tart complexity with a herbaceous finish. The rosemary and thyme infuse the brine, creating an aromatic backdrop that elevates the cloves.
This pickled garlic is perfect as a sophisticated addition to an antipasto platter, served alongside sharp cheeses and cured meats. It can also be minced and stirred into tuna salad, potato salad, or used as a pungent, flavorful addition to a marinade for chicken or lamb. And don’t you dare pour that leftover brine away! Use it as a flavorful base for vinaigrettes, or add a splash to soups and stews for a bright, acidic lift.
Nutrition
This information is an estimate based on a 2-clove serving of pickled garlic and does not include the brine, which is typically not consumed in large quantities.
Nutrient Per Serving (2 cloves)
Calories 35 kcal
Carbohydrates 8 g
Protein 1 g
Fat 0 g
Saturated Fat 0 g
Polyunsaturated Fat 0 g
Monounsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 350 mg
Potassium 60 mg
Fiber 0.5 g
Sugar 6 g
Vitamin C 4 mg
Calcium 20 mg
Iron 0.4 mg