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This spicy pickled garlic is tangy, spicy, and packed with garlicky goodness. With just a few simple ingredients, you can make your own jar at home. It’s a unique way to use up garlic from the garden and add heat and flavor to a variety of dishes.

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Why pickled garlic, you ask? Well, it’s a great way to keep garlic around longer. Plus, the pickling process gives the raw garlic a whole new taste. The spicy kick in this recipe takes it another step further. You can toss in recipes, or use it anywhere you would use fresh garlic to add some zing to your favorite dish.

The best part is you only need a few simple ingredients to get the job done. Garlic (of course), some apple cider vinegar, sugar, salt, and a bit of spice. That’s it! No fancy stuff needed.

This easy recipe makes one 8-ounce jar (half-pint) of spicy pickled garlic. It’s an easy way to try something new in your kitchen and use up a harvest. This recipe is perfect for any garlic lover!

Recipe Highlights

The spicy pickled garlic recipe uses simple, easy-to-find ingredients you might already have in your kitchen.
Blanching the fresh garlic is our number one tip. It makes it easier to peel and prevents it from turning blue during pickling.
The pickling process softens the garlic’s pungent flavor while adding tang and spice.
It’s a versatile recipe. Use the pickled garlic cloves in pasta, garlic bread, stir-fries, or as a zesty pizza topping.
The pickled garlic lasts longer than fresh, making it a great way to preserve extra garlic.
Easily adjust the spice level by changing the amount of chili powder and red pepper flakes.
One batch makes a full 8-ounce jar (half-pint), perfect for your own use or as a homemade gift.

Ingredients Needed

Garlic: Use fresh, firm garlic bulbs. Larger cloves are easier to peel and handle, though smaller cloves lead to better flavor infusion.
Apple cider vinegar: This provides the base for the pickling brine. You can substitute distilled white vinegar if needed, but ACV adds a nice flavor.
Sugar: Helps balance the acidity of the vinegar. I use white sugar in this recipe for the best results.
Pickling or kosher salt: Avoid using iodized table salt as it can make the brine cloudy and affect the final flavor.
Dried chili powder: Adds heat, flavor, and color. Adjust the amount based on your spice preference.
Red pepper flakes: Provides the right amount of heat to the pickled cloves of garlic. You can omit or reduce if you prefer less spice.

How To Make Spicy Pickled Garlic

Prepare an ice bath. Fill a large bowl with equal parts ice and water. Set aside.

Blanch the garlic. Bring 4 cups of water to a boil in a saucepan. Add the unpeeled garlic cloves and cook for about 1 minute.

Cool and peel. Using a slotted spoon or strainer, transfer the garlic cloves to the ice water bath. Allow to cool for 2 minutes. Drain off the water and peel the garlic cloves.

Make the brine. In the now-empty saucepan, combine the apple cider vinegar, sugar, salt, chili powder, and red pepper flakes. Bring to a boil over medium-high heat.

Cook the garlic. Add the peeled garlic cloves to the boiling brine. Cook for 2 minutes, then remove from heat.

Pack the jar. Using a slotted spoon, pack the hot garlic cloves into your jar.

Add the brine. Carefully pour the hot liquid over the garlic, making sure to completely cover the cloves in brine.

Cool and store. Seal the jar and let it cool completely at room temperature. Once cooled, refrigerate for 1 week before eating. This time allows all the flavors to develop and infuse into the garlic. You can let it sit longer to intensify the flavors further.

After a week, your spicy pickled garlic is ready to use! It is a great alternative to plain old garlic, and you may even find yourself enjoying it more!

Storage and Serving

Store your spicy pickled garlic in an airtight jar in the refrigerator. When properly stored, it can last up to 3 months. Always use clean utensils when taking garlic from the jar to prevent contamination and to maximize its shelf life.

Uses:

Pasta dishes
Salad dressings
Garlic aioli
Antipasto platters
Stir fried or roasted veggies
Hot sauce
Tomato sauce

Spicy pickled garlic can add a zesty kick to tons of different dishes. Try adding a clove or two to your Bloody Mary for an extra spicy, garlicky twist. It also makes a great addition to charcuterie boards, pasta dishes, salad dressing, or antipasto platters.

For a quick and flavorful spread, mince a few cloves and mix them into mayo to create a zesty garlic aioli. You can also chop and add the pickled garlic to your favorite vinaigrette for a spicy kick in a salad dressing.

In cooked dishes, toss a few cloves into stir-fries for added flavor and texture, or chop and mix into pasta salads for a zingy surprise. Don’t forget about sandwiches and wraps – sliced pickled garlic adds a delicious punch to your favorite fillings. The possibilities are endless with this recipe.

Recipe Tips and FAQs

Use fresh, firm garlic cloves for the best texture and flavor.
Don’t skip the blanching step! It makes peeling much easier and prevents the garlic from turning blue. Garlic turning blue isn’t dangerous, but I definitely prefer the porcelain white color of the pickled cloves.
Make it your own by adding extras to the pickling brine. Try mustard seeds, bay leaves, jalapeño peppers, or coriander seeds for different flavor profiles.
For a milder flavor, you can reduce the amount of chili powder and red pepper flakes.
Always use clean utensils when removing garlic from the jar to prevent contamination.

Can I use pre-peeled garlic for this recipe?

While you can use pre-peeled garlic, fresh whole garlic cloves are recommended for the best flavor and texture. If you can’t stand peeling garlic, the blanching process in the recipe really makes it easier.

My garlic turned blue/green. Is it safe to eat?

Yes, it’s safe to eat garlic after it gets a blue color. This can happen due to a chemical reaction between sulfur compounds in garlic and amino acids. To minimize this, don’t skip the blanching step in the recipe.

How long does the pickled garlic need to sit before it’s ready?

The garlic needs to pickle in the refrigerator for at least a week before it’s ready to eat. The longer it sits, the more flavorful it becomes. Don’t skip this either! You’ll notice a big difference.

Can I reuse the pickling brine?

It’s best to use fresh brine each time you make pickled garlic for food safety reasons.

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