Ingredients
Scale
- 2 cups fresh garlic cloves, peeled
- 1 cup white vinegar
- 1 cup water
- 2 tbsp honey
- 1 tbsp kosher salt or pickling salt
- 1 tsp red pepper flakes
- 1 small jalapeño, thinly sliced
- 2 small dried chili peppers
- 1 tsp black peppercorns
- ½ tsp mustard seeds
- 1 tbsp hot sauce
Instructions
- Peel the garlic cloves and place them into a clean glass jar along with the jalapeño, dried chili peppers, red pepper flakes, peppercorns, mustard seeds, and hot sauce.
- In a small saucepan, combine the vinegar, water, honey, and salt. Heat over medium heat, stirring until the honey and salt dissolve, without boiling aggressively.
- Pour the warm brine over the garlic, making sure it’s fully submerged.
- Let the jar cool to room temperature, then seal tightly and refrigerate.
- Pickle for at least 3 days, or ideally 5–7 days, before enjoying.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 12
- Calories: 25 per serving