Ingredients
This recipe uses a simple combination of garlic, fresh chili peppers, herbs, and a classic vinegar brine. Here’s what you’ll need:
- 3 cups fresh garlic cloves, peeled
- 1½ cups white vinegar
- 1 cup water
- 2 tablespoons granulated sugar
- 1½ teaspoons kosher salt
- 1 teaspoon whole black peppercorns
- 1 teaspoon mustard seeds
- ½ teaspoon red pepper flakes
- 2–3 fresh red chili peppers, sliced
- 2–3 fresh dill sprigs
- 1 bay leaf
Instructions
Making this version of spicy pickled garlic involves a quick pre-simmer for the garlic before it goes into the flavorful brine.
Place the peeled garlic cloves in a saucepan and cover them with water. Bring to a gentle simmer and cook for 2 to 3 minutes to slightly soften the garlic. This step helps prime the cloves to absorb the pickling brine more readily.
Drain the garlic and set it aside while you prepare the brine.
In the same saucepan, combine the white vinegar, water, sugar, salt, black peppercorns, mustard seeds, red pepper flakes, sliced chili peppers, fresh dill, and bay leaf.
Bring the brine to a gentle simmer, stirring until the sugar and salt fully dissolve.
Divide the pre-simmered garlic cloves between clean glass jars, adding some of the chili peppers and spices to each jar as you go for even flavor distribution.
Carefully pour the hot brine over the garlic, making sure every clove is completely covered.
Let the jars cool to room temperature on the counter. This step helps prevent thermal shock and ensures safe, gradual cooling before refrigeration.
Seal the jars and refrigerate.
Allow the garlic to pickle for at least 24 hours before serving. For the best flavor, let it marinate for 3 to 5 days, giving the tangy, spicy, herby brine plenty of time to fully penetrate each clove.
Keep the garlic refrigerated and enjoy it as a flavorful snack, appetizer, or addition to your favorite savory dishes.