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Jar of Refrigerator Pickled Garlic

Refrigerator Pickled Garlic

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  • Author: Ameera and Robin
  • Prep Time: 40 Minutes
  • Total Time: 40 Minutes (+Rest Time)
  • Yield: 2 Quarts 1x
  • Category: Condiments
  • Method: Stovetop
  • Diet: Vegan


Simple, tangy, and bold, this Refrigerator Pickled Garlic recipe is full of crisp, garlic deliciousness.



Base Ingredients:

  • 2 lbs. fresh garlic cloves, peeled
  • 2 – [ .5 oz. packages ] fresh dill (+/-) *
  • Tiny pinch red pepper flakes (in each jar)

Brine Ingredients:

  • 2 Tablespoons + 2 teaspoons sea salt (+/-) *
  • 3 cups distilled white vinegar *

Optional Ingredients:

  • ½ teaspoon mustard seeds (in each jar)

Pictured Serving Idea:

  • Serve with a wedge of fresh red bell pepper, a dollop of hummus, and a pickled garlic clove hors d’oeuvre.


  1. Pack the peeled garlic, dill, and red pepper flakes into clean jars, leaving about ½ inch from the top of the jar. See notes about packing the garlic and dill into the jars.
  2. In the meantime, place all the Brine Ingredients into a small sauce pot, bring to a boil, then immediately lower to a low simmering boil, simmer at a low boil for 7 minutes. Remove from the stove.
  3. Very carefully, using a ladle, pour the pickling brine into the jars over top of the garlic, dill, and red pepper flakes. Remove any air bubbles, wipe down the rim of the jar(s), place a lid on the jar, tighten, and allow to sit on the counter until they are no longer hot (about one hour), then place in the refrigerator for 2 to 3 weeks to brine. Will last up to 4 months in the refrigerator.  IMPORTANT NOTE:  This pickled garlic is not shelf stable; the pickled garlic must be refrigerated.


*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  Makes approximately 2 quarts of pickled garlic