Ingredients
Scale
- 2 cups fresh garlic cloves, peeled
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon kosher salt or pickling salt
- 1 tablespoon sugar
- 2 fresh jalapeños, thinly sliced
- 1 teaspoon red pepper flakes
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 2 small dried chili peppers
- 1 tablespoon fresh cilantro, chopped
Instructions
- Place the peeled garlic cloves in a clean glass jar.
- Add the sliced jalapeños, red pepper flakes, black peppercorns, mustard seeds, dried chili peppers, and chopped cilantro.
- Combine the vinegar, water, salt, and sugar in a small saucepan.
- Heat over medium heat until the salt and sugar dissolve and the mixture just begins to simmer.
- Carefully pour the hot brine over the garlic and jalapeños, keeping the ingredients submerged.
- Allow the jar to cool to room temperature.
- Seal tightly and refrigerate.
- Let the garlic pickle for at least 3 days before eating. For a stronger flavor, wait 5–7 days.
- Keep refrigerated and use within 2 weeks.