Pickled Garlic
  • 1 1/2 cups distilled white vinegar
  • 1 teaspoon pickling salt
  • 1/2 teaspoon sugar
  • 2 cups peeled garlic cloves 4-6 whole cloves
  • 3 small dried peppers Thai chilis, fresh jalapeno or Habanero (depending on your spice desire)
  • 2 Bay leaves
  1. Sterilize a pint jar and lid. Use a canning jar with a new flat and reusable / reused ring.
  2. Combine vinegar, salt, and sugar in a large stainless steel saucepan. Bring to a boil. Add garlic and peppers and boil 4 minutes. Remove from heat.
  3. Place Bay leaves in sterilized jar. Using a slotted spoon add garlic and peppers neatly to sterilized jars. Use spoon to pack garlic tightly and leaving 1/4-inch headspace.
  4. Cover with hot liquid, covering garlic completely.
  5. Wipe lid of jar with a clean, wet lint-free towel. Cover with sterilized lid.
  6. Store the jar in the refrigerator. It is recommended to store for a month before using.
  7. Garlic will store refrigerated up to one year.