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
- 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.
- 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
- 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)
- 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
- 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
- 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
- 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)
- 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
- 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
- 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
- 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.