Description
Sweet & Spicy Buffalo Pickled Garlic
Refrigerated garlic in undiluted vinegar, tossed with a Buffalo-honey finish only when ready to serve.
Prep: 15–25 minutes | Initial flavor development: 3–5 days refrigerated | Finish: 5 minutes
Ingredients
For the Refrigerated Garlic
- 2 cups peeled garlic cloves
- About 2 cups distilled white vinegar labeled 5% acidity, or enough to cover the cloves completely in your container
The vinegar amount depends on jar shape and how tightly the cloves settle. Have extra available rather than topping up with water.
For the Buffalo-Honey Finish
For each ½ cup drained pickled garlic, use:
- 1 tablespoon cayenne-style Buffalo hot sauce, preferably a vinegar-based sauce without added butter or oil
- 1½ teaspoons honey
- A small pinch of red pepper flakes, to taste
- A small pinch of smoked paprika
- A small pinch of black pepper
- A small pinch of garlic powder, optional
Optional Serving Additions
- Ranch or blue cheese dip, served separately
- Celery sticks
- Crackers or toasted bread
- Chicken tenders or a chicken sandwich
The garlic is already strongly flavored, so garlic powder is optional. Additional salt is usually unnecessary because hot sauce can be salty. Taste the small finished portion before adding any.
Instructions
- Inspect and peel garlic. Place sound cloves in a clean container.
- Cover completely with undiluted 5% vinegar. Do not add water or dressing ingredients.
- Close, date, and refrigerate immediately at 40°F or below. Keep cloves submerged.
- Begin tasting small pieces after 3–5 days for flavor; whole cloves may remain pungent.
- Drain only the portion needed. For each ½ cup garlic, mix the listed finishing ingredients and toss together.
- Serve promptly. Chop for use on sandwiches or snack plates if desired. Do not return dressed garlic to the storage jar.
Storage: Keep the undressed cloves refrigerated in undiluted vinegar. Use the small batch within one month as a practical target, and discard cloves and liquid if mold or yeast appears. Mix dressed portions for immediate serving. Not for shelf-stable canning.