Pickled Garlic

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  • 3 cups fresh garlic cloves
  • 1 1/2 cups white distilled vinegar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt


  1. Peel cloves; if large, cut in half lengthwise.
  2. In a non-reactive saucepan, combine vinegar, sugar and salt. Bring to boiling and stir until sugar dissolves.
  3. Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally.
  4. Remove from heat; let cool.
  5. Store in tightly covered jar in refrigerator for 3 months or longer.

To make a crisper, slightly spicier garlic pickle, add 1/16 to 1/8 teaspoon alum and 1/2 teaspoon crushed red peppercorns.