TIPS for Pickling Garlic

If you're a fan of garlic, pickled garlic is a delicious way to enjoy it. The pickling process helps to preserve the garlic's flavour and nutrition, while also giving it a unique taste.

Choose your garlic wisely.

The type of garlic you use will impact the final flavour of your pickled garlic. Certain variants of garlic are stronger and milder than others. For the best flavour, choose garlic bulbs that are fresh and, ideally, organic. Make sure that the garlic is not sprouting - this is a clear indicator that it is no longer fresh. The bulbs should be firm, and not soft. And it should smell of fresh garlic only, without any musty notes that could suggest mildew or mould. Checking these aspects may realise a better outcome.

Pick the right pickling solution for your taste and purposes.

Vinegar and water are the most common pickling solutions. The types of vinegar (red wine vinegar, white wine vinegar, apple cider vinegar, and balsamic vinegar) also bring their distinctive characteristics to the taste and look of the final product.

Add some spice.

When making pickled garlic you can season it further with spices like black peppercorns, bay leaves, dill, spice berries or basil to create a more enhanced, exotic flavour. Experiment to find your favourites.

Be patient.

It takes time for the pickling process to work its magic on the garlic cloves. For best results, let the pickled garlic sit for at least 2 weeks before eating it - the curing time. Think about how you want to use this garlic. Once you have a goal in mind, it will be easier to choose the right pickling solution and seasoning blend.

Do not panic if the garlic turns blue!

It is still safe to eat and does not mean that it has spoiled. Garlic has amino acids and enzymes that can react with the sulphur compounds (which gives garlic its distinctive smell) and cause this colour change. Apparently, this is not that unusual.

Choose your salt.

Table salt, which contains anti-caking agents, can sometimes cause the pickling liquid to become cloudy. This should not affect the taste, but the end result may just not look as good as it could. Iodine-free salt can help you to avoid this risk. If you plan to preserve masses of garlic cloves, you may want to consider using multiple smaller jars instead of larger jars - this will limit contamination risk once the jars are open in the refrigerator for extended periods. Available fridge space may however make this decision for you.  

Suggestions for Use of Pickle

You can use the pickled garlic in all the ways you would use fresh garlic and more. It even works well when roasted.

• • Add to a salad for a flavourful crunch.

• • Use as a condiment with meat or fish dishes.

• • Stir into hummus or guacamole.

• • Mix with olive oil and vinegar to make a delicious dressing or marinade.

• • Add chopped pickled garlic to sandwiches, wraps, or burgers.

• • Sprinkle over cooked grains or pasta for extra flavour.

• • Enjoy as a tasty snack on its own.

• • When you have used up all the pickled garlic in a jar, the leftover pickling liquid is a good foundation for a salad dressing.

For more information see RESOURCES and RECIPES.