Pickled Garlic Recipe (Easy Refrigerator Pickle, No Canning Needed)

Garlic is one of those things that can make just about any meal better, and pickling it takes it to a whole new level.

This recipe is simple, doesn’t need fancy canning, and gives you crunchy, tangy cloves that are perfect for snacking or tossing onto a charcuterie board.

The only thing to keep in mind is that this one lives in the fridge – garlic isn’t safe for shelf-stable canning, and I’d rather you enjoy good food without any worries.

In just a few easy steps, you’ll have jars of pickled garlic that stay fresh for months and taste better with time.

Take note…

Garlic is a low-acid vegetable, which means it’s not safe to can it the way you would with pickles or jams. The problem is botulism – a dangerous bacteria that can grow when food isn’t acidic enough and sits at room temperature.

Since safe canning times for garlic haven’t been figured out, this recipe is meant for the fridge only.

Even if you process the jars in boiling water and hear that satisfying “pop” when they seal, the garlic still isn’t shelf-stable.

Love Pickling? This is part of my How to Pickle Everything series! Check out more recipes:

• Quick Pickled Radishes Recipe
• Easy Pickled Beets Recipe
• Homemade Pickled Okra Recipe
• How to Make Pickled Cabbage (Only 20 Minutes!)
• How to Make Pickled Jalapeños at Home
• How to Make Pickled Cucumbers at Home
• Easy Pickled Banana Peppers Recipe
• Quick Pickled Carrots Recipe
• How to Make Pickled Asparagus at Home
• How to Make Pickled Ginger (Gari) at Home
• How to Make Pickled Cauliflower
• Crisp Pickled Green Beans Recipe
• Homemade Pickled Eggs with Beets
• Easy Pickled Cherry Tomatoes (No Canning Needed)

It needs to be kept cold from the start, and it will stay good in the refrigerator for up to 4 months. If you ever see mold, yeast, or anything that looks off, don’t risk it – just toss it.

Recipe Yield and Time Requirements

This recipe makes 4 pint-sized jars (8 cups total), which works out to about 32 servings of ¼ cup each. It’s a good batch size – enough to enjoy for a few months without feeling like you’re buried in garlic.

• Prep Time: 15 minutes (most of that is peeling the garlic).
• Cook Time: 30 minutes (heating up the brine and packing the jars).
• Cooling Time: 12 hours to let everything settle after sealing.
• Total Time: 45 minutes of hands-on work, plus time in the fridge for the flavors to come together.

Equipment Needed

A few basic kitchen tools will get the job done:

• 4 pint-sized mason jars (clean and sterilized).
• A large saucepan for making the brine.
• A ladle to pour the hot brine into the jars.
• A jar lifter or tongs (optional but handy for handling hot jars).
• Stainless steel or enamel cookware (recommended to avoid discoloration of the garlic).

Ingredients

• ¼ cup canning salt – Keeps the garlic firm and adds the right flavor balance.
• 5 cups white vinegar – The backbone of the brine, giving that sharp, tangy kick.
• 2 pounds fresh garlic, peeled – Go for firm, unblemished cloves.
• 1 teaspoon red chili flakes – Adds a gentle heat (optional if you prefer mild).
• 4 heads fresh dill – Or about 2 cups of coarsely chopped fresh dill for more flavor coverage.

Step-by-Step Instructions

Making pickled garlic isn’t complicated – it’s mostly about heating the brine, packing the jars, and letting the fridge do the rest of the work.

The trick is to keep everything clean and make sure the brine stays nice and hot so the flavors can soak in. Here’s exactly how to do it:

1. Prepare the brine

In a large stainless steel or enamel saucepan, combine ¼ cup canning salt with 5 cups white vinegar. Turn the heat up and bring it to a boil, then lower the heat and let it simmer gently for about 10 minutes (around 180°F).

Keeping the brine hot is important because it helps the flavors blend and makes sure the garlic soaks up all that tangy goodness.

2. Get the jars ready

While the brine is simmering, make sure your jars are clean and sterilized.

Pack the peeled garlic cloves evenly into 4 pint-sized jars. You’ll use about 8 ounces of garlic per jar. Leave ½ inch of space at the top so there’s room for the brine.

3. Add the flavor

Drop ¼ teaspoon of red chili flakes into each jar for a little heat (skip or adjust if you like it mild). Then add 1 head of fresh dill (or ½ cup chopped dill) into each jar.

4. Fill the jars

Using a ladle, carefully pour the hot brine into the jars, making sure all the garlic is covered. Keep that ½-inch headspace clear at the top.

5. Remove bubbles

Air bubbles can mess with the seal and space in your jar. Use a clean chopstick, skewer, or knife to gently move the garlic around, letting trapped air escape. Tap the jars on the counter to release any stubborn bubbles.

6. Seal them up

Wipe the rims clean with a damp cloth to make sure nothing will interfere with the lid. Place the lids on and screw the bands on just until they’re snug – no need to crank them down too hard.

7. Cool and chill

Let the jars cool on the counter until they’re at room temperature.

Once cooled, place them in the refrigerator. For the best flavor, wait at least 3 weeks before digging in. The garlic will stay crunchy because it isn’t boiled or overcooked in the brine.

Storage and Sealing

This garlic recipe is made for the fridge, not the pantry.

Even if you decide to process the jars in a boiling water bath, it still won’t be shelf-stable because garlic is low in acid. Keeping it cold is the safest way to enjoy it.

If you’d like to make the jars last as long as possible in the refrigerator, you can give them a quick 10-minute water bath:

• Place the jars in boiling water with at least 1 inch of water covering them.
• Let them process for 10 minutes.
• Turn off the heat, remove the lid from the pot, and let the jars sit for 5 minutes before lifting them out.
• Cool them at room temperature for about 12 hours and check that the lids have sealed.

Sealing the jars like this won’t make them shelf-stable, but it will help prevent leaks, keep things cleaner, and slightly extend their fridge life.

Storage time: Keep the jars in the refrigerator for up to 4 months. Always check for signs of spoilage like mold or yeast growth – if you see anything off, it’s best to throw it out.

Tips and Troubleshooting

1. Blue or Turquoise Garlic

Sometimes pickled garlic turns blue or green. It looks odd, but it’s still perfectly safe to eat. This color change happens when garlic reacts with minerals or metals. To help avoid it:

• Use kosher or sea salt instead of table salt with iodine.
• Stick to stainless steel or enamel cookware (avoid aluminum, copper, cast iron, or tin).
• Keep jars out of direct sunlight during storage.
• If you’re using water in your brine, choose distilled water instead of tap water.

2. Controlling the Spice Level

The chili flakes in this recipe give a light heat that mellows over time. If you want less spice, cut the amount in half or skip them completely.

3. Getting the Perfect Crunch

The garlic stays crunchy because it isn’t boiled in the brine. If you want an extra crisp bite, choose the freshest cloves you can find and avoid overpacking the jars.

4. Flavor Tweaks

You can play around with flavors by swapping dill for herbs like rosemary, thyme, or even a few peppercorns. Just keep the vinegar and salt amounts the same for safety.

5. Watching for Spoilage

Garlic that smells bad, has mold, or shows signs of yeast growth should be tossed. The brine should stay clear (with herbs or flakes settling naturally), not cloudy or slimy.

Serving Ideas

Pickled garlic is more than just a snack – it adds a punch of flavor to all kinds of dishes and boards. Here are a few simple ways to use it:

• Bloody Mary Bar: Toss a few cloves onto skewers for a tangy, crunchy garnish.
• Charcuterie or Jarcuterie Boards: Add them alongside meats, cheeses, olives, and crackers for an easy flavor boost.
• Antipasto Platters: Mix with marinated olives, roasted peppers, and artichokes.
• Salads and Grain Bowls: Chop up a few cloves and sprinkle them over fresh greens or warm bowls for extra bite.
• Marinades and Dressings: Use the brine or chopped garlic to season chicken, vegetables, or homemade dressings.

Make Your Own Pickled Garlic Today

Pickled garlic is one of those small kitchen projects that pays off every time you open a jar.

With just a few ingredients and some simple steps, you can have crunchy, tangy garlic ready to enjoy for months.

Remember to keep it refrigerated, give it time to mellow, and don’t be afraid to experiment with herbs or spice levels to suit your taste.

Whether you’re adding it to a charcuterie board or sneaking a clove straight from the jar, this recipe is a reliable way to enjoy garlic in a new, flavorful way.

Frequently Asked Questions

Why can’t pickled garlic be shelf-stable?

Garlic is a low-acid vegetable, which means it’s prone to botulism if stored at room temperature. The vinegar brine helps, but it’s not enough to make it safe for shelf storage. That’s why this recipe must stay in the refrigerator, even if you water-bath seal the jars.

How long should I let the garlic pickle before eating?

For the best flavor, let the jars sit in the refrigerator for at least 3 weeks. The garlic will taste sharper if you eat it too soon, but the brine mellows it over time.

Can I reuse the pickling liquid?

The leftover brine is safe to use for flavoring things like marinades or salad dressings, but it’s not recommended to reuse it for another batch of raw garlic. The flavors won’t be as strong, and it could affect safety.

Why did my garlic turn blue, and is it safe to eat?

Garlic sometimes turns blue or green due to natural reactions with minerals or metals, especially if you use tap water or certain cookware. It’s completely safe to eat, and the flavor isn’t affected.

Can I add other vegetables to this pickling recipe?

Yes, you can add firm vegetables like carrots or cauliflower to the jars, but always keep the vinegar-to-salt ratio the same to maintain food safety.