Pickled Garlic

Contributor: Brittany Poulson
  • Author: Brittany Poulson
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 - 1/2 pints 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


  • 1 cup water
  • 1 and ½ cups white vinegar
  • ½ cup sugar
  • 2 tsp. pickling salt
  • 2 tsp. dried Italian seasoning
  • 1 tsp. crushed red peppers
  • 1 lb. garlic heads, separated and peeled (about 6 large heads)


  1. Wash four half-pint jars, lids and screw bands with hot soapy water. Dry screw bands, and set aside. Place jars in a large pot and cover with water. Bring to a simmer. Put lids in a separate medium pot of hot water. Leave jars and lids in water until ready to fill.
  2. In a large saucepan over medium-high heat combine the water, vinegar, sugar, salt and oregano and bring to a boil. Stir until the sugar is dissolved, then reduce heat and gently boil for 1 minute. Add the crushed red peppers and garlic and cook for an additional minute.
  3. One at a time, lift a jar out of the hot water, draining water back into the pot. Place on tray or dry towel. Transfer garlic to hot jars, leaving at least 1⁄2-inch space at the top of the jar. Ladle the pickling liquid into the jars, covering the garlic and leaving 1/2-inch headspace. Discard any remaining pickling liquid. Remove any air bubbles by running a rubber spatula or chopstick (do not use metallic utensil) between the liquid and the wall of the jar.
  4. Wipe jar rim and threads with a clean, damp cloth. Carefully remove the lids from hot water. Place a lid on each jar and screw bands down evenly and firmly, until just tight (do not over-tighten). Return jars to canning pot, ensuring they are covered with at least 1-inch of water.
  5. Cover canner with lid and bring to a boil, then process for 10 minutes. Carefully remove lid and allow to cool for 5 minutes. Remove jars from the water without tilting them and set upright on a dry towel, cooling rack or wooden cutting board (do not place directly on counter top to prevent thermal shock). Do not re-tighten bands or dry the lids. Let jars sit undisturbed to cool and seal for 12 to 24 hours. Store unopened jars in a cool, dark placed for up to 1 year. Use pickled garlic in spaghetti sauce, salad dressings, on sandwiches, mixed with sauteed vegetables, in mashed potatoes and more!