Pickled garlic is great – the pickling process mellows out the strong garlic flavor (and even reduces the smell!), so it can just be used straight out of the jar, in sandwiches or salads without any cooking necessary.
These simple (but absolutely delicious) recipes for pickled garlic have a spicy hit, and will add delight and detectability to any dish that they are included in.
They can even be eaten straight out of the jar (don’t worry, we won’t tell). Read on to discover our favorite spicy pickle recipes!
The Classic Spicy Pickled Garlic
Ingredients
Two quarts of water
Three cups of peeled garlic cloves
12 whole coriander seeds
Six whole peppercorns
Three dried hot chili peppers, split in two or four
Three whole allspice berries
One baylief, torn into pieces
One and a half cups of white vinegar, or distilled white vinegar.
One tablespoon of sugar
One and a half tablespoons of canning salt.
Method
In a large saucepan, bring your water to a rolling boil. Add the garlic and boil for one minute.
Meanwhile, divide your pickling species (i.e. the coriander, peppercorns, chilies, allspice and bay leaf) among three pre-warmed half-pint jars. If you don’t heat the jar gradually to 100 degrees, they might crack or shatter when you pour in the pickling solution. Drain your pan of garlic and pack it into the jars, to within a half inch of the top.
In a small saucepan, combine your vinegar, sugar and salt. Bring to a gentle boil, stirring constantly. Carefully ladle this liquid into your jars of garlic, leaving a half inch of headspace. Remove any air bubbles and then adjust headspace, if necessary, by adding hot mixture. Wipe the jar rims. Screw on your jar lids until they are fingertip tight.
Place the jars into your canner with simmering water, ensuring that they are completely covered by the water. Bring to a boil, and let them process for 10 minutes. Remove jars and cool completely.
TikTok’s Spicy Pickled Garlic
Ingredients
One jar of premade Pickled Garlic.
Sriracha Sauce, as needed and to your liking.
Chili Pepper, as needed and to your liking.
Thyme, as needed and to your liking.
Method (This One Is Incredibly Simple)
1. Add all of your seasonings and spices into your jar full of pickled garlic. Shake together well and enjoy.
Very Simple Pickled Garlic Recipe (For If You Do Not Have Any Pre-Pickled Garlic Or The Last Recipe)
Ingredients
One cup of hot water
One cup of white vinegar, or distilled white vinegar
One teaspoon of salt
One and a half a tablespoon of sugar
200 g of garlic cloves
Method
Add a cup of hot water, your salt, and your sugar to a large jar.
Shake the jar for a couple of minutes, which will dissolve the salt and sugar,
Add the vinegar and fresh garlic cloves, with the paper removed.
Refrigerate for five to seven days, at which point it will be ready to eat.
Homemade Pickled Chili Garlic Sauce
Ingredients
Four ounces of spicy chili pepper (the will work with any kind of pepper, so choose your favorite, or use up whatever you have in your fridge).
Four cloves of garlic
One tablespoon of sugar
Two tablespoons of white vinegar
Salt and pepper, to taste
Method
Add the ingredients to a food processor and blitz until they are smooth.
Pour the mixture into a small pan and heat gently. Let it simmer for about 10 minutes.
Cool and adjust the flavor with salt and pepper to your tastes.
Store in a sealed jar in the refrigerator.
Indian Garlic Achaar (Spicy Garlic Pickle)
Ingredients
Two cups of garlic cloves (about 243 g)
Half of a teaspoon fenugreek seeds
One teaspoon of cumin seeds
One teaspoon of coriander seeds
Half of a teaspoon of nigella seeds
Four dry red chili peppers
A quarter of a cup of fresh lemon juice
A quarter of a cup of mustard oil
One teaspoon of Kashmiri chili powder
Half of a teaspoon of asafoetida
One and a half teaspoons of salt
Method
Dry roast your whole spices (i.e., the fenugreek seeds, cumin seeds, coriander seeds, nigella seeds and dry red chilies) over a medium heat for five minutes, or until it’s toasty, and you get a spiced aroma. The color will also darken a little, just make sure you don’t accidentally burn them.
Let this toasted spice mix cool, and then grind in a spice grinder until they are a coarse consistency.
Take a heavy bottomed skillet, and pour all of your oil in. Whilst the oil is cold, add the cloves of garlic. As the oil reaches medium heat, the garlic will begin to cook slowly. Let this mixture simmer for five minutes, or until the garlic has softened.
Add the spice dust and the Kashmiri chili powder to the pan, and let all the ingredients simmer together for around three minutes.
Add the asafoetida, lemon juice, and salt, and then let this cook for another minute.
Store the pickle in a clean, dry, airtight container once it has cooled completely.
Farmer’s Pickled Garlic Cloves
Ingredients
One cup of garlic cloves, peeled and then cut in half if they are large.
Two thirds of a cup of water
A third of a cup of white or red wine vinegar
A quarter of a cup of sugar
One and a quarter teaspoon of kosher salt
Half of a teaspoon of whole black peppercorns
Half of a teaspoon of mustard seeds
Half of a teaspoon of fennel seeds
Half of a teaspoon of crushed red pepper flakes
Method
Bring a small pan of water to a boil over a high heat. Add your garlic and let it cook for three minutes, and then drain it. Transfer the garlic to a two cup sized canning jar (or other type of heatproof jar with a tight-fitting lid).
Combine two thirds of a cup of water, vinegar, sugar, salt, peppercorns, mustard seeds, fennel seeds and the crushed red pepper flakes together in a pan. Bring this mixture to a boil over a high heat, and stir it until the sugar and salt have dissolved. Over the garlic with this mix in the jars, and then let it cool. Refrigerate for at least 8 hours, so that the flavors develop.
