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Spicy Pickled Garlic

A simple and bright way to keep garlic on hand, this pickled garlic brings heat, tang, and crunch to many meals, while being low in calories and gluten-free.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 3 jars
Course: Condiment, Snack
Cuisine: General
Calories: 5
Ingredients Method Notes

Ingredients
  

For Pickling
  • 3 cups peeled garlic cloves
  • 2 quarts water For boiling garlic
  • 12 pieces coriander seeds
  • 6 pieces whole peppercorns
  • 3 pieces dried hot chiles, split
  • 3 pieces whole allspice
  • 1 piece bay leaf, torn into three pieces
  • 1.5 cups white wine vinegar or distilled white vinegar
  • 1 tablespoon sugar Can be omitted or substituted for a sugar alternative
  • 1.5 teaspoons canning salt

Method
 

Preparation
  1. In a large saucepan, bring water to a boil. Add garlic and boil for 1 minute.
  2. Divide coriander, peppercorns, chiles, allspice, and bay leaf among three hot half pint jars.
  3. Drain garlic and pack into jars to within 1/2 inch of the top.
  4. In a small saucepan, combine vinegar, sugar, and salt. Bring to a boil, stirring constantly.
  5. Carefully ladle hot liquid over garlic, leaving 1/2-inch headspace.
  6. Remove air bubbles and adjust headspace if necessary by adding hot mixture. Wipe rims.
  7. Center lids on jars; screw on bands until fingertip tight.
  8. Place jars into canner with simmering water, ensuring that they are completely covered with water.
  9. Bring to a boil; process for 10 minutes. Remove jars and cool.

Notes

Store sealed jars in a cool, dark place for several months. Once opened, keep in the fridge and use within 2–3 months for best flavor and safety. Do not freeze pickled garlic in jars.