Pickled Garlic Recipe

Much like my article on Fermented Garlic  this recipe is untested. However unlike fermented garlic I hoover this stuff up on regular basis. Like the last article I am publishing it so that you may have a chance to make this stuff before the fresh garlic season ends.
Feel free to trawl around the internet looking for alternative recipes, however underneath is the recipe that I went for.


  • one cup of white wine vinegar
  • one teaspoon of salt
  • half a teaspoon of sugar
  • thyme
  • couple of peppercorns
  • peeled wet garlic cloves (also called fresh or green garlic, going out of season very soon!)

Heat the vinegar, sugar and salt in a pan until it has come to the boil. Add to the other ingredients and seal in an airtight glass container for two months in a cupboard.

Eat on its own or as part of an antipasto plate, if you find the strength too strong put the jar in the fridge for another month or so.

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