Pickled Garlic

Pickled Garlic Cloves

You can eat these straight from the jar, chopped up in salads and stir fries or served up with olives, antipasto and cold meats. We love them in our house! I also try and buy my garlic from the market. If you’re lucky when you go, Mr Market Trader will have about a third of a sack left. You can then negotiate on price for all of them, rather than the measly 3 per pack in the main supermarkets!

You’ll need a sterilised Kilner jar about a litre in size.





  • 10 garlic bulbs — separate the cloves removing the woody stem and tougher, loose, outer skins. Otherwise leave unpeeled.
  • 600ml white wine vinegar
  • 1 teaspoon good quality sea salt or Himalayan salt
  • 100g unrefined granulated sugar


Boil the vinegar in a pan with the salt and sugar, stirring all the time to dissolve the sugar. Bring the liquid to a simmer.

Put all the garlic cloves in the vinegar and return to the boil, reduce heat again and simmer for 5-8 minutes depending on size of the cloves.

Leave to cool in the saucepan.

Transfer to the Kilner jar and make sure the cloves are covered with vinegar. Seal and store.

They can be eaten after a week of maturing, but the longer left the better! The skins can be eaten, but if they are particularly tough then just peel off before serving.




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