Spicy Pickled Garlic
These fiery little cloves pack a punch! Spicy pickled garlic is zesty, crunchy, and just the right amount of intense—perfect for garlic lovers who like it hot.
Spicy Pickled Garlic
Prep time: 20 min
Cook time: 10 min
Serving: 3 pint jars
Ingredients:
1 ½ cups white wine vinegar
2 quarts water
3 cups garlic cloves, peeled
6 whole peppercorns
12 coriander seeds
3 whole allspice
1 bay leaf, torn into 3 pieces
3 dried hot chilies, split
1 tbsp sugar
1 ½ tsp canning salt
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Instructions:
Add water to the saucepan and bring to a boil. Then, add garlic and boil for 1 minute.
Add bay leaf, allspice, chilies, peppercorns, and coriander among three jars. Drain the garlic and place it into the jars.
Add salt, sugar, and vinegar into the saucepan and boil.
Pour hot liquid over garlic. Remove any air bubbles. Wipe the rim and place lids on the jars.
Prepare the water bath canner. Add water to the water bath canning. Bring to a boil. Place sterilized jars into the water bath canner.
Let process for 10 minutes. After 10 minutes, remove jars from the water bath canner. Let cool it.
Nutrition:
Calories 33, Protein 1g, Carbohydrate 6g, Fat 0g, Sugar 1g
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Cooking Tips:
Blanch the garlic briefly to tame the bite without losing the crunch.
Use whole dried chiles or red pepper flakes to control the heat level.
Let it sit for at least a week before tasting—patience = flavor.
Serving Suggestions:
Add to charcuterie boards or snack plates for a bold bite.
Chop and toss into pasta, grain bowls, or roasted veggies for a spicy kick.
Eat straight from the jar if you're brave (and your breath isn’t on the line)!
Here’s to good food and great moments! Tell me how this recipe worked for you—I can’t wait to hear!
