How to eat pickled garlic

How to eat pickled garlic

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Some of my most vivid childhood memories are when my parents would leave us with a babysitter and go out to dinner with friends. Their restaurant of choice was a place called Saigon Express, where the cook had a generous hand with the garlic. They’d come in from dinner, smelling of cool night air, puckery dipping sauces and fragrant garlic.

Of all the kitchen training I received from my mother while growing up, the importance of fresh garlic in the kitchen has stuck with me above all. Thanks to her, garlic has always been one of my kitchen staples. I keep several fresh heads in a bowl by the stove, often roast some up in olive oil to keep in the fridge and even grind it up to eat raw when I feel a cold coming on (my husband just loves it when I do that).

How to eat pickled garlic

In the last year or so, I’ve added another form of staple garlic to my kitchen rotation. Pickled garlic. If you’ve ever made a batch of homemade pickles that included a handful of peeled garlic cloves for flavor, I do hope you eat those garlic cloves when the jars is nearly done. The vinegar takes the edge off their natural spiciness and makes them flavorful without being overpowering.

Use pickled garlic in salad dressings or as part of a pickle plate. They’re particularly good when drizzled with a bit of fruity oil. During dinner prep, I’ll often coarsely chop the pickled cloves and add them to sautéed vegetables, as they add both flavor and add an acidic punch to the finished dish. When the jar is all gone, I save the leftover brine and use in homemade bean purees or quickly dressed bowls of salad greens.

How to eat pickled garlic

People hear scary things about canning garlic. Happily, it’s only an issue when you’re dealing with foods that are in an acidity grey zone, like pasta sauces and salsas. This pickle can be safely canned in a boiling water bath canner because you’re submerging the garlic cloves in a brine of highly puckery red wine vinegar.

Before You Get Started

How to eat pickled garlic

Choose heads of garlic that feel tight and heavy for their size. Stay away from heads where the cloves are starting to pull away from the center.

To quickly separate garlic cloves from their heads, place the head on a large cutting board root side down. Put the palm of your hand on the head and gently press down, using the weight of your body (tables work better than countertops for this), until the cloves split apart from the head.

How to eat pickled garlic

The easiest way to peel a large number of garlic cloves that I’ve found is to blanch them. Bring a large pot of water to a boil and prep an ice water bath. When the water is boiling, drop the garlic cloves in and let them dance in the water for two to three minutes. When the time is up, transfer them to the ice water bath. When they’re cool enough to handle, you should be able to pop the cloves right out of their peels.

How to eat pickled garlic

Forget baked oats: If you want a healthy breakfast that’ll wake you up in the morning, or a snack that’ll snap you right out of that mid-afternoon slump, try spicy pickled garlic, the latest food trend to take over TikTok.

The spicy snack started making the rounds earlier in April, when TikTok user @lalaleluu, who goes by Lala online, shared a video of herself eating pickled garlic out of the jar.

Yeaa. I will finish this glass in the next 5 minutes. UPDATE: oops saw this in my drafts I meant to post it last night haha

“I love eating pickled garlic just like that, but I decided I wanted to spice it up a little bit and it’s perfect,” wrote Lala, who is based in Hamburg, Germany. In a follow-up video, she says the snack was inspired by a Korean neighbor who used to make kimchi for her family.

“We moved … and I lost my source of kimchi and I had to come up with something and so I had pickled garlic at home because I like to eat it, and I just added Sriracha … but it wasn’t spicy enough so I added chili flakes and then I just experimented,” Lala says. “That’s it, that’s how I came up with it. And now I love it. … I know it’s not kimchi but it’s the best I can do!”

Grocery stores are closed on sundays so I have to wait for tomorrow to go grocery shopping

The snack is pretty easy to replicate at home, and Lala’s recipe requires just four ingredients. First, stock up on pickled garlic — she recommends getting “natural” pickled garlic, instead of options that have oil or other flavorings. Open the jar and drain the vinegar.

Next, add spices: Lala doesn’t give much guidance on how much to use, so you can customize it to your own preferences. Start with Sriracha — she recommends using “a lot” — and then add a teaspoon of gochugaru, Korean chili pepper. Last but not least, sprinkle in some thyme.

Reply to @johneng33 BUSSINNNNN

Screw the lid back on, and shake the jar vigorously until everything is mixed and the garlic is well-coated.

“I always eat the whole glass in one sitting, and it’s healthy, too!” says Lala; in another video, she noted that because the garlic is pickled, it doesn’t have that strong a smell: “It’s delicious. You should try.”

And her fellow TikTokers took her advice: Within days, the spicy snack went viral on the video-sharing app. Videos under the hashtag #pickledgarlic have been viewed more than 12.6 million times collectively, and some of the videos where people try the recipe have gone viral, too.

#stitch with @lalaleluu trying the  pickled garlic trend I’ve been seeing everywhere ! #pickledgarlic

##stitch with @lalaleluu 8/10 I recommend to anyone who likes spicy ##kimchi ##pickledgarlic

Garlic for breakfast anyone?? 😗 ##pickledgarlic ##garlic credit to: @lalaleluu

In another video, Lala, who has not responded to TODAY’s request for comment, says she was surprised by the viral response to the video.

“I can’t believe my garlic snack is a trend now,” she says. “I’ve been getting tagged in so many videos and everyone that tried it and did it right, like used pickled garlic, and not just normal garlic, everyone loved it! I’m telling you guys, it’s delicious.”

Pickled garlic is kind of unassuming, but it’s super popular and universally loved, especially in Korean food.

How to eat pickled garlic

Pickled garlic is crunchy and salty with a little bit of sweet. It has a huge garlicky hit and is completely addictive.

What is pickled garlic?

Pickled garlic is kind of unassuming, but it’s super popular and universally loved, especially in Korean food. You can snack on it as is (as people have been doing with tiktok spicy pickled garlic) or you can slice it or crush it and add it to rice, noodles, or stir fries. If you like kimchi, you’ll love this.

How to eat pickled garlic

The best snack

If it sounds crazy to you that people are eating cloves of garlic as a snack, don’t worry, the pickled version tastes vastly different than raw. Just like how garlic gets sweet and caramelized when you slow roast it, garlic also mellows out and sweetens as you pickle it. The longer it pickles, the more mellow, sweet, and tangy it turns. Pickled garlic is truly wonderful.

How to eat pickled garlic

How to make spicy pickled garlic

There are two ways of making pickled garlic. The fast and easy way and the slow and easy way. Either way is good, it’s just a question of how much time your have on your hands.

From scratch

  1. Peel your garlic, keeping the cloves whole.
  2. Add the garlic to a jar.
  3. Top the jar up with a pickling solution made of soy sauce, vinegar, sugar, and Korean chili flakes.
  4. Pickle. Let the magic of pickling do its job for 2 weeks minimum. The longer the raw garlic sits in the brine, the more mellow and sweet, yet garlicky it gets.

How to eat pickled garlic

With store bought pickled garlic:

  1. Drain your jar of store bought garlic.
  2. Mix in 1-2 tbsp of your favorite hot sauce and 1-2 tsp gochugaru/Korean chili flakes, and 1-2 tsp fresh thyme.
  3. Put the lid back on the jar and shake it up. Enjoy!

Homemade ingredients

  • garlic – you need a lot of it, we’re talking multiple heads of garlic
  • rice vinegar – rice vinegar is my preferred vinegar but you can also use white vinegar too
  • sugar – sugar adds a extra bit of sweetness
  • Korean chili flakes -also known as gochugaru, Korean chili flakes are fruity, sweet, smoky, sun dried bright red flakes. It’s not too spicy and perfect for spicy garlic

How to eat pickled garlic

Tiktok pickled garlic ingredients

This store bought spicy version was made popular by @lalaleuu on Tiktok.

  • store bought prepickled garlic
  • hot sauce – use your favorite hot sauce, the Tiktok version uses sriracha but I think sambal oelek would be even better
  • Korean chili flakes – add as desired
  • fresh thyme – there’s a bit of fresh thyme leaves in the Tiktok version – it’s pretty optional in my opinion

How to eat pickled garlic

How to easily peel garlic

For best results, you want to keep the cloves whole. Separate all the cloves from the base, then place the garlic into a bowl of very hot tap water. Trim the ends off the garlic and the peels should just slide right off.

Separate all the cloves from the base and put the separated unpeeled cloves into a bowl and cover with another bowl (you can use a large jar too). Shake to remove the skins.

Posted on Last updated: May 6, 2021 Categories Snacks, Trending

How to eat pickled garlic

When it comes to making lunch or dinner dishes for my family, garlic is a staple ingredient. I love how the flavor pairs well with a variety of different meals and as a bonus, I’ve read that it also comes with a long list of health benefits. While my relationship with garlic has been strong thus far, this new Tik Tok trend has me questioning my dedication to this delicious clove. If you haven’t heard or seen the original, Tik Tok food star Lala, represented by her Tik Tok handle @lalaleluu shocked the internet with her TikTok Spicy Pickled Garlic, claiming that she eats a jar of garlic cloves by the spoonful.

How to eat pickled garlic

TikTok Spicy Pickle Garlic Recipe

According to Lala, making TikTok Spicy Pickled Garlic is easy! All you must do is drain a jar of pickled garlic and add some sriracha and other seasonings. She likes to add chili flakes and thyme before shaking…Spicy! Before continuing, I do want to make sure I emphasize the fact that she uses pickled garlic and not raw garlic. Pickled garlic is usually stored in vinegar, not oil, and when compared to raw garlic, has a milder and sweet taste.

@lalaleluuGrocery stores are closed on sundays so I have to wait for tomorrow to go grocery shopping♬ original sound – Lala

While I have not personally tried this Tik Tok trend myself, like most people, I am very curious. So instead of taking the risk of smelling like garlic for the next week, I have decided to take the easy way out and do a quick round-up of other people’s pickled garlic recipes. Keep reading to find out more!

How to Make Pickled Garlic

When Lala (@lalaeluu) made her pickled garlic recipe, she simply used premade pickled garlic. You can find your own premade pickled garlic at your convenience store or on Amazon . After doing some digging, I also learned many Tik Tok creators made their own from scratch.

Another Tik Tok foodie, @myhealthydish made her own after all premade pick garlic jars were sold out at the store (the power of Tik Tok always amazes me). Read below for her simple recipe:

  1. Add 1 cup of hot water, 1 tsp of salt, and 1 ½ tbsp of sugar to a large jar.
  2. Shake the jar for 1 to 2 minutes, to help dissolve the salt and sugar.
  3. Add 1 cup of vinegar and garlic cloves
  4. Refrigerate for 5-7 days and it will be ready to eat

Myhealthydish made her recipe relatively plain, but you can add some spices if you prefer. creates its version, adding celery seed, crushed red pepper flakes, dried oregano, peppercorns, and bay leaves. The full recipe can be found by clicking here .

The Good, The Bad, and The Spicy

Overall, the reviews for this new Tik Tok trend are all overboard. Some claimed that they loved this new snack, while others couldn’t stand the taste. Those who did not like this recipe stated that it was too garlicky or too spicy. If extra spicy food isn’t food you, limit or remove the chili flakes. If you just don’t like spicy food, I would suggest skipping this spicy pickled garlic trend altogether.

While I may not be jumping with excitement to eat pickled garlic with a spoon, The Cookful says that pickled garlic is great in spaghetti sauces, salad dressing, sandwiches, mixed in sauteed vegetables, mashed potatoes, and more! If you’re like me and not ready to eat it plain, try adding it to my lunch or dinner meals. As options, I highly recommend this TikTok Ramen Hack or Spinach Artichoke Dip Pizza !

At its simplest, you can pickle garlic in red or white wine vinegar and salt. But for a more flavoursome pickle, try our recipe below – or be inventive and add your own favourite spices to the mix!


  • 3 garlic bulbs, separated into cloves. The amount will vary slightly depending on the size of your garlic.
  • 700 ml vinegar, eg: white wine vinegar, red wine vinegar or cider vinegar
  • 1 teaspoon pure salt (not table salt, which has anti-caking additives that will make the brine cloudy)
  • 1 teaspoon mustard seeds
  • 3 all spice berries
  • 1 whole dried chilli, or 0.5 teaspoon chilli flakes
  • sprig fresh basil
  • Sterilised 500ml jar


    1.Blanch the garlic cloves in boiling water for one minute. This will loosen the papery skins and allow you to slip them off easily, once cool.

    2.Measure all the spices into a sterilised jar

    3.Add the garlic cloves

    4.Boil the vinegar, then pour it over the garlic cloves

    5.Seal the jar and leave to cool overnight, before refrigerating.

    Pickled cloves can be used in place of fresh garlic. Or try using them to stuff pitted olives, served alongside cheese canapés, added to Mediterranean stews, mashed into potato with olive oil, or served alongside other zingy palate cleansers at a raclette dinner. The brine also makes a fantastic base to salad dressings, when you have eaten all your pickled garlic.

    Can be stored in the fridge for up to 4 weeks, if kept in an airtight container/jar, and recipe is followed as above.


    My brother has become obsessed with canning and pickling. Over the summer, at my suggestion, he made pickled garlic, so much pickled garlic.

    Now I have many big, beautiful jars of spicy pickled garlic cloves. I love it, and can it eat plain, to a point – it’s intense stuff. So I’m looking for ways to use the garlic – especially in soups, stews, or the like.

    I would think the pickled nature of the garlic would add too much vinegar or other flavors to Brown’s dish.

    Honestly, all I can think of doing is hosting a ton of cocktail parties and serve them with cheese and olives.
    posted by Think_Long at 7:57 AM on December 31, 2009

    blend some up and mix with butter and have a terrine of garlic butter on hand?

    stuff your own olives?

    Regift? 🙂
    posted by CharlesV42 at 8:41 AM on December 31, 2009

    Best answer: What I would do, actually, is use them in recipes that call for olives or anchovies, since that’s essentially what they’ve become — rich, very salty little flavor nuggets. For example, since you’re looking for stews, a lot of Mediterranean-type braises call for a few sliced olives or mashed-up anchovies to add flavor to the vegetable base that the main ingredients are cooked in, and I’m willing to bet a handful of pickled garlic would would make a great substitution there.

    Throw a piece of lamb or some dark-meat chicken in a dutch oven with, say, chopped up eggplant, onions, peppers, tomatoes and some of your brother’s garlic; let it cook in a hot oven with the lid on for a while, and then with the lid off for a while; add some chopped parsley and a squeeze of lemon at the end. I predict tastiness.
    posted by nebulawindphone at 9:20 AM on December 31, 2009 [2 favorites]

    How to eat pickled garlic

    The Spruce Eats / Ali Redmond

    Nutrition Facts (per serving)
    33 Calories
    0g Fat
    6g Carbs
    1g Protein


    Nutrition Facts
    Servings: 10
    Amount per serving
    Calories 33
    % Daily Value*
    Total Fat 0g 0%
    Saturated Fat 0g 0%
    Cholesterol 0mg 0%
    Sodium 215mg 9%
    Total Carbohydrate 6g 2%
    Dietary Fiber 0g 1%
    Total Sugars 1g
    Protein 1g
    Vitamin C 6mg 28%
    Calcium 34mg 3%
    Iron 0mg 2%
    Potassium 73mg 2%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    Besides cucumbers, many types of vegetables can be pickled, including garlic. Although some recipes call for cooking and canning, this recipe is simple: Just cover garlic cloves (and red chile peppers, if you like) with a vinegar, salt, and sugar mixture, and let sit in the fridge for a few weeks before enjoying. These pickled garlic cloves are great on a relish tray for those with a bold palate, but they can also stand in recipes calling for raw garlic, such as salad dressings, compound butters, or marinades, or the flavorful cloves can be added to roasts before putting in the oven, or used as a garnish for a bloody mary.

    To make peeling the garlic simpler, the cloves are blanched first, which makes the skins loosen and come off easily. Although this adds a step, it will save you a lot of time since you will be peeling roughly 50 cloves. Quickly dropping in boiling water will not cook the garlic and will keep the cloves intact.

    All you need is a one-pint jar and a little patience as the garlic needs at least a month to pickle. The garlic will last for a year when kept in the fridge.

    How to eat pickled garlic

    Here’s how to make pickled garlic! Pickling mellows its flavor to be sweet and tangy, perfect for snacking or using in recipes.

    How to eat pickled garlic

    Hello, garlic lovers. Welcome to your dream recipe: Pickled Garlic! Pickling takes this vegetable to a whole new level: it mellows into a sweet, savory and tangy version of itself. It’s got none of the intense bite of the raw version of itself. Pickled garlic works on cheese and charcuterie boards, but it’s so much more than that: use it in vegetable sautés, pasta sauces, grains, and more. Here’s how to make it!

    What is pickled garlic?

    Pickled garlic is whole garlic cloves pickled in brine, which mellows its spicy flavor. It’s used in Italian and Spanish cuisine as part of antipasti or tapas, and is also very popular in Korean cuisine (called manul changachi).

    Pickled garlic was popularized on Tiktok when the account Lalaleluu shared a recipe that mixes Sriracha with store-bought pickled garlic. You can buy pickled garlic online at at your local grocery store. But why not make your own? This recipe is a quick pickle recipe that is ready to eat in just 24 hours.

    How to eat pickled garlic

    What to know about quick pickles

    This recipe is for an American-style quick pickle. Here’s what to know about quick pickles:

    • Quick pickles don’t require special canning equipment. This is because you’ll be storing the jar refrigerated.
    • This pickled garlic recipe is not shelf stable! Don’t put this jar on the shelf! You can store it in the refrigerator for up to 1 month. This is more than enough time to enjoy this delicious treat.

    What if my garlic turns blue?

    You may notice parts of the garlic cloves may turn a blue color in the jar. Why does garlic turn blue when pickling? Garlic contains something called anthocyanins, water-soluble pigments that can turn blue or purple under acidic conditions. Don’t worry: it’s still safe to eat and doesn’t affect the flavor.

    Notice in the photo below, the garlic clove has a slight blue color to the tip. It’s perfectly ok to eat!

    How to eat pickled garlic

    How to make pickled garlic

    It’s fast and easy to make pickled garlic! The hardest part is peeling all the garlic cloves. Once you’ve done that, it’s a total breeze! Here are the basic steps (or jump right to the recipe):

    • Wash and air dry the jar. While you don’t need fancy sterilization equipment for canning, you will want start with a clean and dry jar.
    • Peel the garlic cloves: Here’s a trick to peel lots of garlic cloves at once! Cut off the ends of each garlic clove, then place all the cloves into a small container. Cover and shake it vigorously to loosen all the peels.
    • Bring the brine ingredients to a boil: Place the white vinegar, water, sugar, salt, peppercorns, bay leaf, celery seed and dill in a pot with the garlic and bring to a boil (see the recipe below for the exact quantities).
    • Pour in the jar and wait until it cools (about 1 hour). You can eat immediately, or store in the refrigerator.

    How to eat pickled garlic

    Storage info

    Once it’s in the jar, how long does it last? You can store pickled garlic refrigerated for up to 1 month. Again, because this recipe is for quick pickles, it’s not shelf stable.

    Ways to use pickled garlic

    What’s the best way to use pickled garlic? You can nosh on it whole, or use it in your favorite recipes that use garlic for an added punchy flavor. Here are some ideas:

    • Add to cheese and charcuterie boards
    • Make the famous TikTok spicy pickled garlic
    • Mince or slice it for vegetable sautés
    • Add to pasta sauces
    • Sauté and add to rice, farro or quinoa
    • Use in soups and stews as a substitute for plain garlic

    More pickles recipes

    Are you a pickles fan like we are? Here are a few more homemade pickles recipes you’ll love:

    A DIY recipe to help you make a jar of naturally healthy supplements.

    Pickled Garlic, mildly sweet and less pungent. Diy recipe, vegan, vegetarian, gluten-free, low- carb, low-fat

    It’s been a while since I posted a recipe, just as I was managing to stick to my new year blogging goals, I’ve had to set them aside for, well every other reason every out there has.

    The reasons for my lofty goals were because I had funny man finally at home and ten months of having him around to help me with home and kids, scratch that having another person to lean on to was a huge relief and gave me extra time to work on the blog.

    Unfortunately, having him around, taking over the simplest chores to handling dramas with the terrible four ended a few weeks ago and here I am flying solo again.

    Getting back to the routine of doing stuff on my own is tough, the only consolation about this is that with funny man working away from home means I get to travel to a different part of the world.

    I get to experience food, art, culture and most importantly the people.

    Now that we’ve cleared away my reasons for not blogging for the past month, I’m getting back into the groove of things with a simple DIY recipe.

    This pickled garlic that can be a great way of having a daily dose of the clove without the pungent odor of garlic breath.

    With so much medicinal properties, Garlic is one of the best raw foods you can consume and be sure of its health benefits to your body. but raw garlic can be unpleasant as they have a strong after taste and pungent smell that lingers, for this reason, many might find it difficult to eat even when cooked but they are undeniably the best way to flavor a dish.

    What flavors go well with Garlic?

    With its sharp, warm taste, Garlic is a great flavor enhancer to meats, poultry and fish and any type of vegetarian dish

    How to eat pickled garlic

    How to use your homemade pickled Garlic.

    Once the Garlic is pickled, they lose the strong taste that makes them difficult to eat in their raw form but when they are pickled this way, they become slightly sweet and subtle in flavor, I couldn’t stop myself from popping a few now and then, I find them addictive.

    It’s also a great way of preserving the extra Garlic cloves without them spoiling and it’s so easy(except for the peeling of course)

    Here are a few ways to use them.

    1/ Slice and toss them in your salads

    2/ Add a bowl of these Garlic pickles to your party cheese platter.

    3/ Mix of these pickled garlic pods with your favorite minced meat sauce and make some sloppy joes.

    4/ For those lazy days when you don’t feel like peeling a few Garlic just substitute the raw ones with a few of these pickled ones.

    5/ Add them to your roasted Potatoes.

    How to eat pickled garlic


    How to eat pickled garlic


    How to make Pickled Garlic(DIY recipe).

    Please make sure to read the recipe instructions carefully to avoid mistakes.


    Ingredients mentioned below use standard measuring cups and spoons.

    Keep a glass airtight container ready, the jar should be sterilized and dry.

    250g Garlic peeled

    2 cups white vinegar( use any type of vinegar you have in hand)

    2 teaspoons of dried thyme

    1 and 1/2 teaspoons of whole Black Peppercorns

    2/3 cup of white Sugar( reduce if you prefer the brine and pickles to be less sweet)

    1/2 teaspoon salt

    1/2 teaspoon Turmeric


    Peel, wash and drain the Garlic.

    Place a pan on medium heat, pour in the Vinegar and white sugar, leave it to simmer for 1 minute.

    Add the Bay leaves, dried thyme, salt and finally Turmeric, increase heat and boil for 4-5 minutes.

    Include the Garlic and Peppercorns while boiling it for another 5 minutes.

    Remove from the stove and leave it to cool.

    Once cooled, pour the liquid and garlic in the sterile, dry container, Seal and store in the refrigerator for a few weeks but I actually used them after 24 hours.

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    How to eat pickled garlic

    How to eat pickled garlic

    How to eat pickled garlic

    How to eat pickled garlic

    How to eat pickled garlic

    How to eat pickled garlic

    Enjoy the deep tangy flavor of Korean pickled garlic (maneul jangajji) for your next side dish (banchan). This Korean marinated garlic is fermented over time which deepens the umami (flavor) and can last in your fridge for many months!

    How to eat pickled garlic

    As much as I welcome the challenge of complex recipes, I assure you that this is very easy and can be made before you finish reading this article.

    Even though I married into a beautiful Japanese family, Korean jangajji (pickled vegetables) continues to be a staple in my household. It turns out that jangajji is not just Korean, but many Asian countries (such as Japan) adopted and cultivated their own versions of pickled vegetables (more on this below). Not to mention, the pickled garlic benefits! (also more on that below)

    As a kid, I couldn’t eat raw garlic because it was simply too pungent for me. However, when garlic is pickled properly, it turns into a mildly sweet, salty, and tangy flavor with a crunchy and refreshing bite — perfect with rice. Hence, one of my most favorite ways to eat garlic is pickled.

    Some recipes use garlic cloves, garlic slices, or the entire garlic bulb. To me, I love the texture of peeled whole garlic cloves because it still has its crunchy snap. Nevertheless, this recipe can be used for all forms of garlic. Furthermore, if you feel fancy, you can add onions or even sliced jalapenos to give it extra flavor and a spicy kick.

    The best guideline to make delicious jangajji is two main parts: 1) The brine. 2) Fresh (good quality) vegetables; in this case, garlic. But it also helps to know a little more about the history of pickled vegetables and why it’s still a huge iconic banchan today.

    How to eat pickled garlic


    How to eat pickled garlic

    Garlic in Korean is 마늘 (maneul)

    Though pickling has been around since the ancient Mesopotamians ( SOURCE), pickling and fermenting has been a cultural norm all throughout Asia to ensure that food didn’t go bad (aka food preservation).

    In Asia, people had to think of creative ways to preserve food since they did not have access to modern day technology (i.e.: refrigerators). As a result, you can see various types of pickled vegetables (Asian pickled garlic) using some sort of salty brine.


    How to eat pickled garlic

    The beauty behind garlic is that it’s packed with amazing nutritional properties no matter what state it is in – boiled, fermented, raw, etc…

    Specifically, studies have shown that pickling garlic (also commonly known as aged black garlic) has antioxidant, anti-inflammatory, anti-cancer, anti-obesity, anti-diabetic, anti-allergic, cardioprotective, and hepatoprotective properties. Additionally, Ji Hyeon Ryu and Dawon Kang stated in their article, Physicochemical Properties, Biological Activity, Health Benefits, and General Limitations of Aged Black Garlic: A Review, that “aged black garlic shows lower anti-inflammatory, anti-coagulation, immunomodulatory, and anti-allergic effects compared to raw garlic ( SOURCE).”


    How to eat pickled garlic

    Where to buy Korean pickled garlic?
    If you want to purchase premade pickled garlic, you can easily find it in your local Asian grocery store such as H Mart or online such Amazon.

    Does pickled garlic have the same health benefits as raw garlic?
    As mentioned earlier, garlic in all forms have proven to be highly beneficial. Additionally, pickled garlic has added benefits of easier digestion, anti-inflammatory, and even cold fighting properties.

    What is allicin which is found in garlic?
    According to Allicin: chemistry and biological properties, “Allicin (diallyl thiosulfinate) is a defense molecule from garlic (Allium sativum L.) with a broad range of biological activities.” In other words, Allicin is a compound found in garlic (pickled garlic benefits), which provides health benefits such as antioxidants.

    How to eat pickled garlic

    Pickled garlic uses
    Pickled garlic uses are not just for rice. You can slice them and top them over noodles, grill them with meats and even mince them over your favorite porridge.

    How would you describe Korean cuisine?
    Korean cuisine has an array of flavors packed with pickled vegetables, hearty soups, and spicy stews. Traditional Korean food is also presented with multiple side dishes also called “banchan,” that is served with purple rice.

    Why do Koreans have so many vegetables in their cuisine?
    Agriculturally and simply culturally, Koreans grow vegetables, which they use to make many side dishes (banchan) such as Shigumchi (seasoned spinach), kongnamul (seasoned soy bean sprouts), or maneul jangajji (Korean pickled garlic).

    What’s the easiest way to eat raw garlic?
    Pickling, of course (wink). No, but seriously, pickling is the easiest way to eat raw garlic as it is easily digested and tastes less pungent.

    How to eat pickled garlic

    What is the best home recipe for making pickles?
    To be honest, I love my mom’s recipe because I grew up with it. But more importantly, my mom’s recipe has less sodium and it’s easier to eat with rice. Sometimes it can be tricky to create a brine that doesn’t taste like straight up salt. However, the trick is to boil the brine to ensure the pickling doesn’t spoil.

    How to eat pickled garlic

    Is Korean food tasty?
    Absolutely! I love Korean food so much, it’s in my blood. The intense flavors are reflected through each dish whether it is a side or a main dish. I can eat Korean food everyday and never get sick of it.

    How to eat pickled garlic

    How popular is Korean food in America?
    According to Yelp, the demand for Korean food in America is growing faster than its supply with over 34% growth ( SOURCE).

    Is kimchi a pickle?
    Technically kimchi is fermented by being pickled. To learn more, read the difference between pickling and fermenting here ( LINK).

    How to eat pickled garlic

    How to eat pickled garlic

    By Will

    As it’s a staple feature in so many different cuisines, it’s not an uncommon predicament to find you have a lot of garlic in the kitchen cupboard, sometimes more than you know what to do with.

    Pickling garlic is an often overlooked, super simple solution to ensure you make the most of those cloves and cut down on potential food waste. Once pickled, your garlic should last for about a month – a nice extension to their shelf-life.

    Pickling is also really fun – you can play around with adding in different herbs and spices, using whatever you have available or tweaking to get a taste that really works for you.

    Pickling garlic cloves

    When you pickle garlic, the vinegar takes away much of that spicy kick that you get from the raw cloves (thankfully, it also neutralises most of the sulphuric compounds responsible for the infamous ‘garlic breath‘). We’ve added thyme along with ginger and chilli to ours so they’re still full of attitude, however the sweet and savoury flavour they take on when pickled is great without these as well.

    Once pickled, your garlic cloves are great to eat straight from the jar, but also are great way to reduce the pungency of recipes where raw garlic is normally used, delicious in salads and salad dressings (and a great way to keep vampires at fangs-length).

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    How to eat pickled garlic

    Byler’s Relish House
    Pickled Garlic

    How to eat pickled garlic

    Orders placed before 2 pm ship the same day!

    5 Reviews Hide Reviews Show Reviews

    Love Pickled Garlic!

    Posted by Sue Work on 27th Dec 2021

    Delicious Garlic!

    Posted by Unknown on 29th Nov 2021

    Excellent taste. We eat straight from the jar!


    Posted by Eric Howell on 15th Nov 2021

    Sweet n Tasty Pickled Garlic

    Posted by Sarge on 18th Jun 2021

    Been looking for pickled garlic for some time. Found it at an Amish place in Morris, NY. Wow, just cracked the jar open and dove in. Just the right sweet and tangy flavor with no overbearing vinegar flavor. I made myself stop at three, mmmmmm. HIGHLY RECOMMEND.

    Very Addicting

    Posted by Bob Morrell on 17th Jun 2021

    • Description
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    Perfect for garlic lovers, Pickled Garlic brings together a combination of vinegar, garlic, and spices that is sure to please. Byler’s Relish House Pickled Garlic is delicious with potatoes, green beans, or as a snack straight out of the jar! USA grown.

    Ingredients: Garlic, water, sugar, distilled vinegar, salt, spices, calcium chloride

    Pickled Garlic is shipped in clear 16 oz. glass jars, securely packaged to ensure safe delivery.

    How to eat pickled garlic

    Pickled garlic in jars. Dennis / / 2012 / CC0 1.0

    You can use pickled garlic as an antipasto, part of a relish tray or as a garnish for salads. Some people like it as a snack to just eat out of the jar.

    • 1 The recipe
    • 2 Pickled Garlic
      • 2.1 Ingredients
      • 2.2 Instructions
    • 3 Reference information
    • 4 Recipe notes
      • 4.1 Jar size
      • 4.2 Pickled garlic Oregon Recipe
      • 4.3 Pickled garlic turning green or blue
    • 5 Recipe source
    • 6 Nutrition

    The recipe

    Jar size choices: quarter-litre ( ½ US pint / 250 ml / 1 cup / 8 oz)

    Processing method: Water bath or steam canning

    Yield: 5 x quarter-litre ( ½ US pint / 250 ml / 1 cup / 8 oz) jars

    Headspace: 2 cm (½ inch)

    Processing time: 10 minutes

    How to eat pickled garlic

    Pickled Garlic

    Home-canned pickled garlic

    Prep Time 1 hour 30 minutes

    Cook Time 10 minutes

    Total Time 1 hour 40 minutes

    Yield 5 ½ pint (250 ml) jars

    Calories 113 kcal


    • 12 garlic heads (large)
    • 625 ml white vinegar (2 ½ cups. 5% acidity or higher.)
    • 250 ml white wine (dry. 1 cup / 8 oz.)
    • 1 tablespoon pickling salt (aka canning salt)
    • 1 tablespoon white sugar
    • 1 tablespoon oregano (dried)
    • 5 dried chiles (Optional. See notes)


    Wash garlic heads. Separate the cloves of garlic, peel them, and set aside.

    In a large non-reactive pot combine everything from the vinegar down to the oregano.

    Bring pot to a boil, then reduce heat and let simmer for 1 minute.

    Add peeled garlic cloves, simmer another minute.

    Pack garlic cloves into jars, leaving 2 cm / ½ inch headspace.

    OPTIONAL: to each jar, add 1 dried chili pepper or ½ teaspoon dried chile flake.

    Top jars up with pickling liquid.

    Leave 2 cm (½ inch) headspace for either size of jar.

    Debubble, top up with more liquid as required to retain headspace.

    Process jars in a water bath or steam canner for 10 minutes; increase time as needed for your altitude.

    Reference information

    When water-bath canning or steam canning, you must adjust the processing time for your altitude.

    Recipe notes

    12 heads of garlic will weigh roughly around 800 g / 1 ¾ lbs.

    For the vinegar, you could use regular white distilled vinegar, or white wine vinegar. If you didn’t mind the possible discoloration, you could use apple cider vinegar. Be sure any vinegar used is 5% acid or higher.

    For the dried chiles, you want small ones, not huge poblanos. You could use cayenne, chile de arbol, etc. Or about ½ teaspoon of dried chile flake per jar.

    If you run out of brine, make some more up from vinegar and white wine in the same ratio, and zap it quickly in microwave to heat it (beware surge when removing liquids from microwave.)

    The Complete Book gives this tip for peeling the garlic: “To peel garlic quickly, separate heads into cloves. Blanch in a large quantity of rapidly boiling water for 30 seconds. Boiling water must circulate around cloves to transfer heat, which loosens the skins. Be sure to let water return to a boil before counting the 30 seconds. Immediately immerse in cold water. Drain and peel.”

    Jar size

    The Complete Book recipe calls for 250 ml / ½ pint size jars with 10 minutes processing time. Until we have time to remake this recipe again, we used for this post a stock photo which does indeed show pickled garlic in 500 ml / 1 US pint jars. If you want to use pint jars, we suggest you use a recipe from Oregon State Extension service, provided below.

    Pickled garlic Oregon Recipe

    If you want to use US pint (500 ml) jars for pickled garlic, here is a recipe for that from Oregon State Extension service:

    How to eat pickled garlic

    Click to download Oregon State Extension Service Pickled Garlic Recipe.

    Pickled garlic turning green or blue

    The following para is from So Easy to Preserve:

    “Why did the garlic cloves in my pickles turn green or bluish green? This reaction may be due to iron, tin or aluminum in your cooking pot, water or water pipes reacting with the pigments in the garlic. Or, the garlic may naturally have more bluish pigment and it is more evident after pickling. Immature bulbs should be cured 2 to 4 weeks at 21 C (70 F). The pickles are safe to eat.” [1] Andress, Elizabeth L. and Judy A. Harrison. So Easy to Preserve. University of Georgia Cooperative Extension. Bulletin 989. Sixth Edition. 2014. Page 193.

    Recipe source

    Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 313.

    Published 01/16/2021 . Updated 01/23/2021

    Pickled garlic is a staple side dish in Korea. With a two-step process in this recipe, the garlic loses much of its pungent bite and becomes slightly sweet and tangy.

    How to eat pickled garlic

    Pickled garlic (maneul jangajji – 마늘장아찌) is a staple side dish in Korea. It’s one of my father’s favorite dishes.Jeju Island, where my parents are from, is well known for its abundance of quality garlic. We used to get the freshest garlic shipped from our relatives inJeju –sometimes green young garlic and other times mature garlic.

    Either way, my parents always pickled some of them. They would first soak garlic cloves in a vinegar brine for a few days and then pickle in a soy brine. Through this two-step process, the garlic loses much of its pungent bite and becomes slightly sweet and tangy.

    There’s really no right or wrong amount of time the garlic need to be in the brine as long as you give it a few days. The longer you wait, the mellower the garlic will become.

    You can use the garlic infused vinegar brine in anything that uses vinegar, but be aware it’s been diluted with water and quite pungent. The garlic infused soy brine can be used as a dipping or seasoning sauce.

    How to eat pickled garlic

    As is the case with my vegetable pickles, this type of mild soy sauce and vinegar pickling is similar to “quick pickling” or “refrigerator pickling” in America. It’s not for canning! These pickles are not fermented because of the vinegar in the solution.

    Why does garlic turn blue or green?

    Don’t worry! According to the scientists, it’s safe to eat even if the garlic turns color. You can find many articles on this topic on the web. Here’s an excerpt from Epicurious:

    The good news is, the color doesn’t affect the taste or safety of the garlic. “Nothing suggests the color affects the taste or flavor of the food,” says LaBorde. “You’re just rearranging some molecules inside the garlic. Even if it’s blue, it should be okay.”

    The color change involves garlic’s natural sulfur content and enzyme that can react with a small trace of copper in the water or in the cooking utensils. It may or may not happen depending on many variables including garlic varieties and growing conditions. To help reduce the chance of discoloration:

    1. Avoid exposure to sunlight. Try to keep the pickle jar in a dark place, such as inside the kitchen cabinet or cover with a dark cloth or bag.
    2. Use no iodine salt such as kosher or sea salt.
    3. Use bottled water for less mineral content.

    It’s also important to use fresh, good quality garlic for pickling. Look for garlic heads that are firm to touch with no visible sprouts.

    How to eat pickled garlic

    For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.

    A recipe developer weighs in do ’ s and don’ts before trying this trend.

    Related To:

    Yeaa. I will finish this glass in the next 5 minutes. UPDATE: oops saw this in my drafts I meant to post it last night haha

    From shower onions to “Nature’s Cereal,” TikTok has blessed us with some seriously bizarre recipes and food-related trends, but the latest fad swirling around the social media platform might just take the cake.

    Earlier this month, TikTok user @lalaleluu, who goes by Lala, shared a video of herself eating pickled garlic straight from a jar, several whole cloves at a time. The clip soon went viral and now has more than one million views and hundreds of comments.

    In the clip, Lala explains that she “loves” eating ordinary pickled garlic, but decided to literally spice things up by adding some Sriracha, chili flakes and thyme to the snack, after draining the vinegar from the jar.

    “It’s delicious. It’s so good,” she declared as she spooned several cloves of garlic into her mouth. “Try it out and tell me if you like it.”

    While spicy pickled garlic certainly sounds like a bold, potent snack, the combination of pickled garlic and spices isn’t quite as intense as you might think. “At first glance, it’s a little startling to watch Lala, the TikTok user eating whole cloves of garlic with a spoon! But like other pickled veggies, pickled garlic has a mild-garlic flavor and is packed with acidity and sweetness,” says Food Network recipe developer Amanda Neal. “The garlic also softens in texture when pickled and no longer has that raw-crunch.”

    As Lala demonstrates in her video, this recipe is easy to throw together. “To make this recipe at home, you’ll need a jar of pickled garlic cloves, Sriracha, gochugaru and dried thyme,” Neal adds. “If you don’t have gochugaru, you can also use crushed red pepper flakes.”

    Additionally, Neal advises against purchasing pre-seasoned pickled garlic for this recipe, because, as Lala noted, those varieties tend to have excess oil. “As suggested in the video, avoid buying pickled garlic that has other seasonings or is jarred in an oil-based liquid; this may conflict with the spicy sauce you’re creating,” Neal explains. “Also be sure to buy the pickled cloves, not whole heads. That way, there are no garlic skins and the marinade will sit directly on the garlic cloves themselves.”

    And if you’re looking for tips on how to create an even more flavorful version of this dish, Neal suggests letting the garlic cloves marinate for a bit before you dig in. “It’s also beneficial to let the garlic marinate in the refrigerator overnight before enjoying,” she says. “This will allow garlic to soak in the marinade, and have the flavors meld together more.”

    While you can certainly enjoy this snack solo, like Lala, Neal notes you can also use it to spice up your next gathering. “You can eat them straight out of the jar, but these would also be enjoyable on a charcuterie board with sliced spicy meets and sharp cheeses,” she explains. “You can also chop these garlic cloves up and mix into salsas, guacamole and more.”

    Will you be whipping up some spicy pickled garlic soon?

    How to eat pickled garlic

    Cloves of garlic hardly seem like a delicious snack, but when they’re pickled, for some reason they’re irresistible — at least according to just about everyone on TikTok right now. After TikTok user @LalaLeluu shared a 45-second snippet of her eating garlic by the spoonful while sharing her easy recipe, the trend has pretty much blown up on the app, with TikTokers creating their own versions and even having it for breakfast.

    According to Lala’s recipe, all you need to do is drain a jar of pickled garlic — the kind preserved in vinegar, not oil — and add sriracha, Korean chili flakes, and thyme before shaking up the jar and grabbing a spoon. “I’m going to have a tummy ache tomorrow, but it’s so good!” Lala said between mouthfuls of garlic.

    So, is this recipe really worth the tummy ache? I initially wondered along with the rest of the comments section, but after trying it out myself, I can confirm that Lala was clearly onto something, because this really is that tasty (and not weird at all, if you’ve ever eaten olives by the jar too).

    In a follow-up TikTok, Lala explained that since the garlic is pickled instead of raw, it’s not as harsh of a flavor as you might imagine, and if you like kimchi, which is the inspiration behind this snack, you’re going to want to try this. Follow the recipe below and see for yourself, as your tastebuds might surprise you — just don’t forget to brush your teeth afterwards!

    Author: Peter Kolesnichenko · Published: Sep 3, 2021 · Modified: Sep 7, 2021

    I think this is one of the coolest Pickled Garlic recipes on the internet! Bright, colorful and tasty. In Russian, we call it Marinated Garlic (Маринованный чеснок). The bright pink, almost fuchsia color of the garlic head will be the talk of the dinner table! Eastern Europeans love pickling garlic, a great way to extend the life of whole garlic heads. This was popular way before TikTok discovered it!

    How to eat pickled garlic

    • How to eat pickled garlic
    • How to eat pickled garlic

    Crunchy Pickled Garlic

    This is a marinated garlic recipe or a pickled garlic recipe that isn’t shelf-stable. That means it has to be kept in the fridge at all times. Why is this relevant to crunchiness? When you make ‘canned’ garlic, it requires the garlic to be boiled for at least 10 minutes. This amount of heat not only reduces the garlic flavor, but also decreases the crunchiness of your garlic! You don’t want mushy garlic! You also need to use young garlic, don’t use dried out old garlic.

    So to keep your garlic crunchy, it needs to be blanched in boiling water for 3-4 minutes. Prepare a bowl of ice water, filled with ice. Quickly remove the garlic from the boiling water and place into the ice bath. The faster the garlic is cooled, the more crunchy the garlic is.

    How to Pickle Garlic

    The most important ingredient when pickling garlic is white vinegar. You need a vinegar that is at 5% strength, but in Eastern Europe, vinegars are often at 10% strength. I’ve adapted this recipe to reflect the more commonly used 5% vinegar found in the west.

    To make your vinegar brine, bring water, vinegar, sugar, salt and spices to a rolling boil. Place the garlic and sliced beets in a glass jar. Pour the hot vinegar brine over the garlic and allow it to cool to room temperature. We always kept the garlic at room temperature while it was marinating, but you need to be careful against botulism at room temp. So, allow it to marinate for about 3 weeks in the fridge before it’s ready. The red color from the beets will permeate through, leaving bright pink whole garlic. The flavored brine will leave the garlic pickled and tasty.

    How to Eat Pickled Garlic

    You can use Pink Pickled Garlic just as you would use regular garlic, but that’s not how most people use it. Garlic that’s pickled properly should still have a nice crunch and garlicky flavor. Add this to your next charcuterie platter, cheese platter, alongside anything you served pickled foods with. I love serving Russian garlic alongside meats and sausages. Any reason to eat garlic for me!

    Why is my Garlic Blue?

    This is a funny one, sometimes garlic can turn blue or blue-green when you pickle or marinate it. It’s a natural process that happens and it is safe to eat. To help minimize it, use salt without iodine, try kosher salt or natural sea salt. Use non-reactive metals. You need this when cooking with vinegar anyways, but don’t use cast iron or copper pans or utensils. Enamel is ok.

    How to eat pickled garlic

    Pickled Garlic Recipe Tips

    • Always keep this refrigerated. This isn’t a canning recipe, and garlic is easily susceptible to botulism, so don’t risk it.
    • Use young and fresh garlic, old dried garlic won’t work.
    • Adjust your spices to include your favorites. Try cumin seeds, allspice berries, cardamom pods
    • If you see any mold or yeast growth, throw it away. Trust your nose, if in doubt, throw it out
    • 6 garlic heads are a guide, use as many garlic heads as you can shove into your mason jar, you can double to recipe if you have lots of garlic!
    • You can skip the beets and just marinate the garlic. The beets don’t add much flavor, but that color! 👍🏻

    This is a bright and colorful way to preserve garlic. When I was in Sochi Russia, I made a video of their local central market and you can see they were selling it at their deli. That market was incredible. Since we don’t have it sold here, my recipe takes me back. Something different to make during garlic season, kick off your summer pickling with this garlic recipe. Bon Appetit! Приятного аппетита!

    Published: Sep 9, 2021 by Michelle · 9 Comments

    This Pickled Garlic recipe is a delicious and tasty way to amplify your pasta, rice, and noodle dishes. Elevate your charcuterie board or enjoy it in a sandwich — the possibilities are endless.

    Disclosure: This post is sponsored by Bernardin®. All images and opinions expressed are solely my own.

    How to eat pickled garlic

    I’m super excited to be partnering with Bernardin® for this recipe post. You can find a whole variety of recipes on
    their website.

    Bernardin® jars have been a staple in my kitchen for the past 10 years.

    How to use canning jars

    I love the quality and how versatile the jars are — they’re most commonly used for canning, but can be used in a multitude of ways.

    Bernardin® jars are durable, sustainable and come in various sizes.

    Personally, I use the different sized jars to store dried foods and pickles in my pantry and fridge.

    My favourite way is to utilize the jars as drinking glasses.

    Whereas my kids use the jars to store their homemade crafts and DIY trinkets.

    Why you’ll love this recipe

    This Pickled Garlic recipe is provided by Bernardin®

    It’s a great way to preserve that abundant harvest of garlic, especially during this time of year.

    The garlic remains crunchy and has a delicious, tangy flavour from the vinegar and white wine.

    Enjoy the Pickled Garlic in various ways: in a sandwich, charcuterie board, or served alongside noodles and rice.

    Best of all, it consists of 7 ingredients.

    Ingredients you’ll need

    • fresh garlic cloves: peeled; from about 12 heads of garlic
    • white vinegar: use distilled white vinegar, which is clear
    • dry white wine: choose a wine that you would enjoy drinking
    • pickling salt: if you don’t have pickling salt, you can alternatively use kosher salt; just be sure that the salt you use has no additives
    • granulated sugar: you can use granulated regular sugar or cane sugar
    • dried oregano: a culinary herb with a warm, earthy taste, similar to marjoram
    • dried chilies (optional): if you don’t like spice, you can omit

    How to eat pickled garlic

    How to make it

    Prepare the jars:

    Wash Bernardin® jars, lids and rings with hot soapy water.

    Add a canning liner to a large, clean stock pot.

    Place the clean jars and SNAP LIDS® sealing discs to the pot and bring the water to a simmer (180°F/82°C). Set the rings aside.

    Leave the jars in the hot water while you prepare the ingredients.

    Make the pickling liquid:

    In a large stainless-steel saucepan, combine the white vinegar, dry white wine, pickling salt, granulated sugar and dried oregano.

    Bring to a boil and gently boil for 1 minute.

    Remove from heat. Add the peeled garlic cloves into the hot liquid. Use a spatula to constantly stir for 1 minute.

    Assemble the jars:

    Using jar tongs or a Bernardin® Jar Lifter, carefully remove 1 jar from the hot water and empty it. Place onto a wooden board or tea towel.

    Add a dried chili to the jar (if using) and ladle the garlic and hot liquid into the jar to ¾” of the top of the jar one jar at a time.

    Cover the garlic with enough hot liquid to bring it up to ½” to the top of the jar. (Canners can review headspace details on

    Use a non-metal utensil to remove any air bubbles and check headspace.

    Wipe the rim of the jar with a clean paper towel.

    Remove a SNAP LID® sealing disc from the hot water and centre it on top of the jar rim.

    Screw on the lid band until fingertip tight.

    Return the jar (using jar tongs) to the hot water and repeat with the remaining jars.

    Processing the jars:

    When the jars have been filled, ensure the water level is at least 1″ covering over the top of the jars.

    Cover the pot and bring to a full rolling boil before starting the processing time.

    Process for 10 minutes (for altitudes up to 1000 ft).

    After the processing time, remove the lid and wait 5 minutes.

    Use the jar tongs to remove the jars in an upright position.

    Place the jars onto a wooden board or tea towel about 1cm apart and let cool, upright and undisturbed for 24 hours.

    Check the seal:

    After cooling, check the seal on the jars.

    The sealing discs will curve downward (a vacuum is created which pulls the lid down) and won’t pop up when pressed.

    You can remove the bands, wipe down the jars and bands. Alternatively, you can loosely replace the band on the jar.

    Label the jars and store in a dark, cool place for up to 1 year.

    How to eat pickled garlic

    Tips & troubleshooting

    Make sure to check the jars for any cracks prior to using.

    Process according to your altitude.

    If you don’t have a canning rack, you can use a wire rack.

    Other recipes you may like

    Visit Bernardin® for more canning recipes. #CanningwithBernardin

    And be sure to check out these recipes to pair with the Pickled Garlic:

    Let me know if you try out this recipe — be sure to tag me on Instagram @siftandsimmer or leave me a comment/rating below!

    How to eat pickled garlic

    For thousands of years raw garlic has been recognized and utilized not only for its wonderful, savory taste, but for its purported health benefits as well. However, eating raw garlic can also provide social difficulties from breath odor, and side effects such a burning sensation in the mouth or stomach, heartburn, body odor, or digestive upsets.

    Fermenting or pickling garlic in apple cider vinegar not only preserves but is said to help eliminate most of the complications from eating the garlic raw. It also opens up a whole new world of delicious ways to eat garlic. Apple cider vinegar is a prebiotic and naturally fermented food that supports and feeds the probiotics existing in the gut, contributing to a healthier environment in the body.

    How to Preserve Garlic in Apple Cider Vinegar

    Preserving garlic in apple cider vinegar is extremely easy, requiring very few steps.

    1. Purchase or take from your garden 5 or 6 garlic bulbs, which will fill approximately 1-pint jar with garlic cloves.
    2. Separate all the cloves from the bulbs and peel. In order to retain the full health benefits of garlic you should leave them whole and not cut or crush them when preparing for preservation. There is a component in garlic called allicin that provides its health benefits, and the allicin is released when the clove is crushed or cut open. Leave the clove whole until eaten if possible.
    3. Place the peeled, whole cloves in pint or quart canning jars. (Or you can use any glass jar with a closeable lid, such as a mayonnaise or peanut butter jar.) Leave 1-inch space from the top.
    4. Pour apple cider vinegar to cover the cloves. Raw, organic apple cider vinegar is ideal; however, a less expensive, generic apple cider vinegar will work well also. You may prefer to experiment by adding a little honey or other herbs and spices to customize the flavor.
    5. Close the lid and leave the garlic at room temperature for 1 to 2 weeks, then move it to a cellar or other cold storage. You may need to “burp” the lids a few times over the first couple of days to release any built-up pressure in the jars.

    There is a process of interaction between the garlic and vinegar that will turn the cloves a green color over the course of the first several days. This is a normal part of the process. Eventually, the cloves will turn back towards their original color.

    How Long Should Let the Garlic Pickle?

    The longer the garlic is left to pickle, the more mellow the taste will be. You can wait at least 2 to 3 weeks before eating, or you can experiment with time and ingredients in order to discover your personal preferred taste. The length of the process may vary depending upon the climate and season.

    The taste of garlic preserved in apple cider vinegar is tangy, yet mellow and delicious. You might like to eat it raw by itself, or you can add it to a multitude of hot and cold dishes.

    Ingredients: Garlic cloves, water, vinegar, salt, natural spices and flavors, calcium chloride, sodium metabisulfite.

    Customer Reviews

    I love these, eat them right out of the jar every day. I’m on like my 4th jar already and I’ll keep buying. The only complaint is the shipping price.

    One of my favorites

    I’ve been looking forever for a tasty pickled garlic with a crunch and this. Is. IT. I’m sad to see that it is sold out and I’m almost ready to buy another jar, but as soon as it’s back in stock I will be reordering. Perfect for your cheeseboard or just to snack on (great for pickle lovers since the garlic taste is mild). We like to stuff our own olives with them as well. I have to reiterate that the crunch is perfect. That’s what matters here. We are very particular about our pickled veggies so I’m excited to try what else they have.

    honestly would’ve given it a 0/5 stars if i could’ve. it’s been 3 months and i still haven’t gotten my order or a refund. so disappointed.

    Good afternoon, Nyla. As you may know, because of a Tik-Tok video that went viral, we, like everyone else, were inundated with orders for pickled garlic. We thought we would be able to have a 10 day turn around, but because of labor shortages, our supplier had a difficult time getting the raw materials to make our garlic. All orders placed during this time were shipped out on July 29th. You had emailed us asking for a refund prior to our bulk shipment, and your refund was processed on July 26th.

    They hands down have the best products. They worked so hard getting me my order and was very patient with my impatience. They were quick to respond and it made the wait so much better. I highly recommend them!

    By Theresa Loe on October 29, 2013

    How to eat pickled garlic

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    Learn How To Peel One Pound of Garlic in Seconds!

    For this recipe, you need a whole pound of peeled garlic and that would normally take FOREVER to peel. You can’t just smash the cloves to get the peel off because you want them whole and in good condition. So peeling them the traditional way would take a lot of time.

    So here is a trick for how to peel garlic…FAST!

    How to eat pickled garlic

    You really can peel a whole pound of garlic in just one minute!

    As you can see in the video above, you can actually peel one pound of garlic in about a minute. I swear this works! The hardest part is holding the two metal bowls together without letting the papery peels fly all over the kitchen. (And your arms get a little tired.)

    • First, smack the garlic down on the counter and break up the large cloves. (I do this wearing an oven mitt so that my hand doesn’t get sore.)
    • Then, place the individual (un-peeled) cloves in a metal bowl.
    • Cover with another metal bowl and while holding the two bowls closed, shake as violently as you can.
    • After about a minute, check the cloves. Most will be peeled. Honest!
    • Pull the peeled cloves out, cover the bowls again and shake a bit longer to get the stubborn cloves peeled.
    • Ta-da! Peeled!

    Why Should You Pickle Garlic?

    How to eat pickled garlicIf you grow garlic, you know that it basically all comes on at once. Yes, you can store it for long periods of time in the pantry. But many times, I end up with way more garlic than I can use up before it goes bad. That’s when I turn to pickling it! It allows for longer storage AND when given as gifts, I am sharing some of my garden with my friends.

    But more importantly, Garlic is also one of those produce items that can cause botulism if not preserved properly. It has a pH that puts it in the “danger zone” and it is grown below the soil line. It is very common for it to harbor botulism spores and therefore should never be stored in oil, which is an anaerobic environment (even though many people do it). Instead, you should store it out in the open air (like potatoes), freeze it or pickle it in vinegar. I prefer to pickle it because there are so many benefits!

    Benefits of Pickled Garlic:

    • Lasts for up to a year on the pantry shelf
    • Can be used as “fresh” garlic in recipes
    • The texture stays the same
    • Gives you a very flavorful brine
    • Tastes just like fresh garlic in any recipe

    The Flavor:

    Now, you may be wondering about how the vinegar affects the flavor of your garlic. Other than toning down the bite a bit, it does not change the flavor much at all. When I remove a garlic clove from the vinegar, I just give it a quick rinse (Optional) and use it as I would any fresh garlic. The flavor is basically the same.

    What If Your Garlic Turns Blue?

    Yes, you read that right. Occasionally, when garlic is stored in any vinegar (even in dill pickles, flavored vinegar, etc) it sometimes turns an odd blue color. Don’t worry! The garlic is still perfectly safe! The garlic is just reacting to minerals.

    That is why it is important to always use non-reactive pans and utensils (stainless steel is best) and if you have water that is high in mineral content, you should use purified water in this recipe. But rest assured that it is only a color thing – nothing toxic and the flavor is the same. (But good luck explaining that to your kids!)

    The Brine is Like a Secret Flavor Elixir!

    The beauty of this recipe is that the leftover brine is packed with flavor. It is basically a spiced garlic vinegar. When you have used up the garlic, do NOT throw the brine away. Use it in salad dressings, sauces or to season vegetables. It can even be used to add a little “kick” to a bloody Mary recipe. Be creative!

    How to eat pickled garlic

    If you enjoyed this video:

    We have a whole series of canning videos like this – each with a special tip or trick. Be sure to checked out my canning blog with other how-to and safety information as well!

    Pickle Garlic Recipe

    Makes 4 (1/2-pint) jars

    Notes: In this recipe, it is perfectly safe to change up the herbs or spices as long as you keep the vinegar – water – salt ratio the same. So if you don’t have (or don’t like) a particular herb, change it out for a different herb. I highly recommend you use pickling salt or kosher salt to keep the brine clear. Regular salt has anti-caking agents, which will make the liquid cloudy.


    • 1 1/4 cups white wine vinegar
    • 3/4 cup water (see note)
    • 1 tbsp. pickling salt (or kosher salt)
    • 1 lbs. garlic cloves, peeled
    • 4 bay leaves
    • 4 sprigs of fresh rosemary
    • 4 sprigs of fresh thyme (lemon thyme is great!)
    • 4 tsp. brown or yellow mustard seeds (divided)
    • 4 pinches crushed red pepper flakes (divided)
    • 1 tsp. whole black peppercorns (divided)
    • 4 lemon slices


    1) Fill your water bath canner with water and heat it up.

    2) Place four, clean 1/2-pint sized canning jars in your water bath canner to warm up.(You do not have to sterilize the jars because you will be processing for longer than 10 minutes.)

    3) In a small nonreactive pot, combine vinegar, water and salt and bring to a simmer. Stir until the salt is dissolved.

    4) Into each of the jars, place: a bay leaf, rosemary sprig and thyme sprig.

    5) Then into each of the jars, place: 1 tsp. mustard seeds, 1 pinch of crushed red pepper, 1/4 tsp. black peppercorns.

    6) Fill the jars with the peeled garlic and pour hot brine over everything in each jar leaving just a little more than a ½-inch headspace in each. (You will adjust the headspace again before sealing.) Make sure all the cloves of garlic are covered in the liquid.

    7) Top each filled jar with a lemon slice to help hold the garlic in the vinegar.

    8) Use a plastic knife, skewer or chopstick to dislodge any air bubbles. Add more brine if needed to achieve a 1/2-inch headspace.

    9) Wipe the rims of the jars and add lids with rings.

    10) Process for 15 minutes in a hot water bath. After cooling, store any unsealed jars in the refrigerator and use within 3 weeks. Store sealed jars on the pantry shelf and use within one year.

    About Theresa Loe

    Theresa Loe is an award-winning garden writer for television, print media and video. She is also one of the founding producers of Growing A Greener World, bringing her voice and expertise both on-camera and behind-camera from day one. She is passionate about taking the garden full circle (from seed, to pantry, to table) and shares how to capture seasonal, fresh-picked flavor.

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  • appetizer

    Spicy Pickled Garlic

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  • Ingredients 12 Servings

    • 1 1/2 cups peeled garlic cloves, (about 6 heads) Substitutions available
      • 1 package (6 ounces) store-bought peeled garlic cloves
    • 3/4 cup water
    • 2/3 cup white vinegar
    • 1/3 cup sugar
    • 1 1/2 teaspoons non-iodized salt
    • 1 teaspoon McCormick® Yellow Mustard Seed
    • 3/4 teaspoon McCormick® Crushed Red Pepper, divided
    • 1 teaspoon sriracha hot chili sauce
    • 1/2 teaspoon McCormick® Whole Thyme Leaves


    • 1 Fill medium saucepan half full of water. Bring to boil on high heat. Add garlic cloves. Boil 3 minutes. Drain well and cool slightly. Transfer garlic to clean pint-size canning jar or other heat-safe glass container.
    • 2 Mix water, vinegar, sugar, salt, mustard seed and 1/2 teaspoon of the crushed red pepper in same saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to medium-low; simmer 5 minutes. Carefully pour hot liquid over garlic in canning jar. Cover jar with clean metal lid and screw on band. Cool slightly. Refrigerate at least 8 hours or overnight.
    • 3 Drain pickling liquid from jar. Add sriracha, thyme and remaining 1/4 teaspoon crushed red pepper. Shake well to mix. Store in tightly covered jar in refrigerator up to 1 month. Enjoy Spicy Pickled Garlic on its own or as part of a charcuterie tray, or use to add spicy garlic flavor to stir-fry, sautéed veggies, or other recipes where you’d use fresh garlic.




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    Are you out of McCormick ?</p> <p>Are you sure you want to remove</p> <h4>Own this spice?</h4> <p>Set up your Flavor Profile or log in to:</p> <ul> <li>Add this spice to “My Spices”</li> <li>Create a more personalized experience</li> <li>Manage your spices in Flavor Profile</li> </ul> <p>No spam ever! Read our privacy policy </p> <p>Sign up to save your favorite flavors.</p> <p>No spam ever! Read our privacy policy </p> <p>DON’T HAVE AN ACCOUNT? REGISTER TODAY</p> <p>Already have an account? login </p> <p>Already have an account? login </p> <h3>Social Media</h3> <p>Because we are constantly improving our products, we encourage you to read the ingredient statement on our packages at the time of your purchase.</p> <p>Hi, I’m that girl at the table who asks if you’re going to eat your pickle spear. There’s no limit to how much briny, vinegary deliciousness I can pile onto a single burger. On taco night, the more quick-pickled onions there are on my plate, the better. And don’t even get me started on pickle-flavored popcorn and potato chips. So, when spicy pickled garlic first graced my TikTok feed, I was beyond up for the challenge—despite the scores of wary viewers sounding off in the comments. Read on for everything you need to know about the trend, including a mind-blowingly simple recipe.</p> <p>Reply to @johneng33 BUSSINNNNN</p> <h2>The Trend</h2> <p>Spicy pickled garlic is a lot simpler to make than it sounds, considering you buy the garlic pre-pickled and don’t have to make the brine yourself. It’s as simple as emptying the brine from a jar of pickled garlic cloves, adding sriracha and chili flakes and shaking it up until the garlic is evenly seasoned.</p> <p>First made famous by TikTokker @lalaleluu, who snacks on the cloves straight from the jar, spicy pickled garlic is sort of a riff on the side dish maneul jangajji, a type of Korean banchan. While snacking on whole garlic cloves might not seem appetizing at first, hear me out: Garlic has a <em>ton</em> of immunity-boosting antioxidants and vitamins. Personally, I’ve eaten raw minced garlic with honey to fight off a cold a number of times. While the garlic is sharp and spicy when raw, something told me that a vinegar brine would actually make it <em>more</em> palatable, not less.</p> <p>So, with that hope in mind, I hit my local 99 Ranch Market for ingredients.</p> <p style="clear: both"><img src="/wp-content/uploads/2022/03/how-make-tiktok-24F74.png" alt="How to eat pickled garlic" title="How to eat pickled garlic" class=""/></p> <h2>How to Make Spicy Pickled Garlic</h2> <p>Here’s what you’ll need: </p> <ul> <li><strong>Pickled garlic cloves:</strong> All I could find was pickled whole garlic, so I peeled the bulbs and separated the cloves first. But if you can find loose pickled garlic cloves at an Asian market near you (or at your usual supermarket—mine didn’t sell pickled garlic at all), it’ll save you some time. Just be sure it’s in a simple brine and not pre-flavored.</li> <li><strong>Sriracha:</strong> Could you technically use whatever hot sauce you have in your fridge? Yes. Will it taste as garlicky-sweet as sriracha? Not a chance. Sriracha’s unique flavor profile and thicker texture really lends itself to the briny cloves and dry, hot chili flakes, so I wouldn’t use a substitute if you can help it.</li> <li><strong>Chili flakes:</strong> I bought a pack of dried chili flakes at 99 Ranch, but I’ve also seen plenty of TikTokkers substitute crushed red pepper flakes or chili powder.</li> </ul> <p>And here’s how to make it:</p> <p><strong>Step 1: Open the jar of pickled garlic and drain the brine.</strong> Lala dumps the vinegar in the sink in her viral video, but you can totally keep it to use in salad dressings, sauces and spreads if you like the taste. (Pickle brine is usually my go-to, but this brine boasts garlicky flavor that I’m not willing to waste.</p> <p><strong>Step 2: Drizzle as much sriracha as desired into the jar.</strong> Remember, sriracha is only *one* of the spicy ingredients you’ll be adding, so don’t go too wild at the start—you can always add more later and adjust to your liking. I used about three tablespoons by the end.</p> <p><strong>Step 3: Add about a teaspoon of chili flakes.</strong> Lala also adds a tablespoon or so of dried thyme to the jar. We’re betting dried rosemary, freshly cracked black pepper or coriander seeds would also work well.</p> <p><strong>Step 4: Close the jar and shake it until the garlic is evenly coated.</strong> I found that leaving just a touch of the original brine in the jar helped loosen and spread the spicy coating over the cloves.</p> <h2>Ways to Use Spicy Pickled Garlic</h2> <p>If you’re like Lala (and yes, me), the garlic is ready to nosh on straight from the jar. When eaten solo, it’s zingy and spicy at the front, but shockingly sweet at the same time. The smell of the sriracha, garlic and thyme combined reminded me a lot of pizza.</p> <p>Honestly, I’m a tad obsessed, despite the havoc this snack wreaks on your breath, but you can also use spicy pickled garlic in a ton of recipes instead of eating it straight-up. Think salad dressing, garlic bread, spicy pesto, roasted vegetables, pasta dishes—basically any dish that could benefit from a touch of heat, acidity and garlic.</p> <p>See it on your phone!</p> <p style="clear: both"><img src="/wp-content/uploads/2022/03/pickled-garlic-how-94C44.jpg" alt="How to eat pickled garlic" title="How to eat pickled garlic" class=""/></p> <p><i>Gratiem Dong</i> กระเทียมดอง</p> <p>Many years ago, one of the gifts you would bring back from Chiang Mai for your friends and family was pickled garlic. Good pickled garlic is made with ripe (not young) garlic. The garlic is first soaked in water and then pickled in a vinegar, sugar and salt brine. The pickled garlic should have a soft crunch with well balanced flavors of sweet and salty.</p> <p>There are 2 types of pickled garlic that are commercially available, whole head pickled garlic (in picture) and large individual cloves, more like shallots in appearance. The whole head pickled garlic looks good, but it requires more effort to eat because you have to slice/cut/separate the garlic from the stem and hard base. Pickled garlic is a great ingredient in many dishes like stir fries, salads and mee grob. Bland rice soup tastes great with pickled garlic and pickled garlic omelette. The brine from pickled garlic is also a secret ingredient in many great sauces and dishes.</p> <p>I attempted to make my own pickled garlic, but ended up with a patch of garlic in my garden instead. I was supposed to soak the garlic for one night but I had too many things to do. So, I kept postponing making pickled garlic and letting the garlic soak in water. On the second night, I noticed that the garlic started to sprout roots and shoots. A couple of days later, I put them in the ground. Now, the green leaves are shooting out. I’ll have more garlic at the beginning of summer.</p> </div><!-- .entry-content --> </div><!-- .post-inner --> <div class="section-inner"> </div><!-- .section-inner --> <nav class="pagination-single section-inner" aria-label="Post" role="navigation"> <hr class="styled-separator is-style-wide" aria-hidden="true" /> <div class="pagination-single-inner"> <a class="previous-post" href=""> <span class="arrow" aria-hidden="true">←</span> <span class="title"><span class="title-inner">How to exercise your puppy</span></span> </a> <a class="next-post" href=""> <span class="arrow" aria-hidden="true">→</span> <span class="title"><span class="title-inner">How to fight fast</span></span> </a> </div><!-- .pagination-single-inner --> <hr class="styled-separator is-style-wide" aria-hidden="true" /> </nav><!-- .pagination-single --> </article><!-- .post --> </main><!-- #site-content --> <footer id="site-footer" role="contentinfo" class="header-footer-group"> <div class="section-inner"> <div class="footer-credits"> <p class="footer-copyright">© 2022 <a href="">How2Do</a> </p><!-- .footer-copyright --> <p class="powered-by-wordpress"> <a href=""> Powered by WordPress </a> </p><!-- .powered-by-wordpress --> </div><!-- .footer-credits --> <a class="to-the-top" href="#site-header"> <span class="to-the-top-long"> To the top <span class="arrow" aria-hidden="true">↑</span> </span><!-- .to-the-top-long --> <span class="to-the-top-short"> Up <span class="arrow" aria-hidden="true">↑</span> </span><!-- .to-the-top-short --> </a><!-- .to-the-top --> </div><!-- .section-inner --> </footer><!-- #site-footer --> <script> /(trident|msie)/i.test(navigator.userAgent)&&document.getElementById&&window.addEventListener&&window.addEventListener("hashchange",function(){var t,e=location.hash.substring(1);/^[A-z0-9_-]+$/.test(e)&&(t=document.getElementById(e))&&(/^(?:a|select|input|button|textarea)$/i.test(t.tagName)||(t.tabIndex=-1),t.focus())},!1); </script> </body> </html>