Description
Simple, tangy, and bold, this Refrigerator Pickled Garlic recipe is full of crisp, garlic deliciousness.
Ingredients
Scale
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.
Instructions
- 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.
- 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.
- 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.
Notes
*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