Pickled Garlic


1 lb garlic
1/2 pint size canning jars

For the brine
2 garlic cloves, sliced
1 sprig thyme or rosemary
1/2 teaspoon dried greek or regular oregano
1 bay leaf
2 teaspoons coriander seeds
1/2 teaspoon black pepper corn
1/2 teaspoon red pepper flakes (optional
2 tablespoons Kosher salt or canning salt
1 1/2 cups water
1 cup vinegar (cider or white)
1 pound peeled garlic

Sterilize jars and lids
Peel garlic cloves
Pack jars with garlic


Bring brine to a boil, pour over garlic leaving 1/2 inch head space. Cover and refrigerate or process using water bath method for 15 minutes.

Another method for making pickled garlic is to heat the vinegar mixture to boiling before adding it to the garlic cloves. Heated vinegar takes less time to produce pickled garlic. To pickle garlic this way, heat the vinegar or a combination of vinegar and a little water along with any spices and let the mixture boil for several minutes. After several minutes, add the peeled garlic and then boils for another few minutes.

Once the mixture has boiled a second time, take it off the heat and let it sit for a day at room temperature. When the vinegar and garlic mixture has rested for a day, then pour it into a clean glass jar, cover it with a lid, and store in the refrigerator. The garlic will be pickled within a week and will keep for a year in the refrigerator.