Ingredients
This recipe builds on the classic pickled garlic formula, adding fresh chili for an extra fiery kick. Here’s what you’ll need:
- 3 cups fresh garlic cloves, peeled
- 1½ cups white vinegar
- 1½ cups water
- 2 tbsp granulated sugar
- 1 tbsp kosher salt
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 2–3 sprigs fresh thyme
- 2 bay leaves
- 1 tsp red pepper flakes
- 1 fresh red chili, thinly sliced
Instructions
Making spicy pickled garlic at home is a quick, mostly hands-off process. Here’s how to do it.
Peel the garlic cloves and trim off any damaged or discolored ends. For faster peeling, place unpeeled cloves in a sealed container and shake vigorously for about 30 seconds to loosen the skins.
In a saucepan, combine the white vinegar, water, granulated sugar, kosher salt, black peppercorns, mustard seeds, fresh thyme sprigs, bay leaves, and red pepper flakes. Bring the mixture to a gentle boil over medium heat, stirring occasionally until the sugar and salt fully dissolve.
Once the pickling liquid reaches a boil, add the peeled garlic cloves along with the thinly sliced fresh red chili directly into the saucepan. Let everything simmer gently for about 2 minutes. This brief simmer softens the garlic’s raw bite just slightly while allowing the chili to begin infusing its heat into the brine, all while keeping the garlic cloves crisp and firm.
Remove the saucepan from the heat and let the mixture cool slightly before transferring it to a jar. This short cooling period helps prevent thermal shock between the hot liquid and the glass jar.
Place the garlic cloves, chili slices, and herbs into a clean glass jar. Distributing the chili and herbs evenly throughout ensures every clove gets its fair share of heat and flavor.
Pour the warm pickling liquid over the garlic and chili until completely submerged. Full submersion is essential for even pickling and helps prevent spoilage.
Let the jar cool to room temperature on the counter, then seal tightly with a lid.
Refrigerate the jar for at least 24 to 48 hours before serving. This resting period allows the garlic to fully absorb the tangy, spicy, herb-infused brine. While it’s technically edible sooner, the flavor becomes noticeably deeper and more complex the longer it sits — many fans of this recipe say it’s even better after a full week in the fridge.