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Here’s everything you’ll need for this spicy Cajun-inspired pickled garlic.

2 cups fresh garlic cloves, peeled — The star of the recipe, absorbing all the spicy, tangy flavors of the Cajun brine.
1 cup white vinegar — Creates the sharp, acidic base of the pickling liquid.
1 cup water — Balances the acidity of the vinegar.
1 tbsp kosher salt or pickling salt — Seasons the garlic and brine.
1 tbsp sugar — Provides a small amount of sweetness to balance the vinegar and heat.
1½ tbsp Cajun seasoning — Creates the recipe’s signature blend of savory, spicy Southern-inspired flavors.
1 tsp red pepper flakes — Add lingering chile heat throughout the jar.
½ tsp cayenne pepper — Gives the pickled garlic an additional fiery kick.
1 tsp black peppercorns — Add peppery warmth.
1 tsp mustard seeds — Bring a classic savory pickling note.
2 small dried chili peppers — Slowly infuse the brine with additional chile flavor.
1 tsp smoked paprika — Adds smoky depth and complements the Cajun seasoning.
1 tsp dried oregano — Adds an earthy herbal element.
½ tsp dried thyme — Provides another aromatic herb note that works especially well with Cajun-style flavors.

This easy refrigerator pickle requires just a few minutes of preparation before the garlic goes into the refrigerator.

Peel the fresh garlic cloves.

Inspect them and discard any cloves that are soft, damaged, or discolored.

Place the peeled garlic into a clean glass jar.

Add the red pepper flakes, black peppercorns, mustard seeds, dried chili peppers, smoked paprika, oregano, and thyme directly to the jar.

Distribute the seasonings throughout the garlic as much as possible.

In a small saucepan, combine the white vinegar, water, kosher or pickling salt, sugar, and Cajun seasoning.

Place the saucepan over medium heat.

Stir the mixture while it heats until the salt and sugar are completely dissolved.

Bring the brine just to a gentle simmer.

Remove the saucepan from the heat.

Carefully pour the warm Cajun pickling brine over the garlic and spices.

Continue pouring until all of the garlic cloves are completely submerged.

Leave the jar at room temperature until it has cooled.

Once cooled, seal the jar tightly.

Transfer the sealed jar to the refrigerator.

Allow the garlic to pickle for at least 3 days before eating.

For the boldest Cajun flavor and best crunch, allow the garlic to pickle for 5–7 days.

The extra resting time allows the Cajun seasoning, dried chiles, smoked paprika, oregano, and thyme to more thoroughly flavor the garlic.