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Easy Refrigerator Pickled Garlic

Since this recipe calls for a lot of peeled garlic, you can speed up the process by using a garlic peeler. Alternately, you can dip the cloves into boiling water briefly, which helps loosen the skins.

While researching food safety information about preserving garlic, I found a link to a UC Davis publication called Garlic: Safe Methods to Store, Preserve and Enjoy [1]. It makes for quick and informative reading, and assured me I could safely keep garlic pickled in vinegar or wine for up to 4 months in the refrigerator. It also has the warning to discard both the garlic and liquid if any mold or yeast growth develops, and to NEVER store the pickled garlic at room temperature.

Easy Refrigerator Pickled Garlic
adapted from a Mother Earth News recipe [2]

peeled whole cloves of garlic
1 cup white wine vinegar (with at least 5% acidity)
1 Tbsp kosher salt

1. Peel garlic cloves. Drop in a clean, sterilized jar that has a tight fitting lid.
2. Mix vinegar and salt, pour over garlic. If more liquid is needed, use the same ratio of vinegar to salt.
3. Screw lid on jar, place in refrigerator.
4. Let sit for at least a week before tasting to let flavors mellow.
5. Garlic can be stored in the refrigerator for a couple of months.