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
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds
- 1 teaspoon red pepper flakes
- 1 small jalapeño, thinly sliced
- 1/2 teaspoon crushed black pepper
- 1 tablespoon fresh lemon juice
- 2 small sprigs fresh dill
Instructions
- Peel the garlic cloves and place them in a clean glass jar.
- Add the sliced jalapeño, black peppercorns, mustard seeds, red pepper flakes, crushed black pepper, and fresh dill.
- Add the white vinegar, water, salt, sugar, and lemon juice to a small saucepan.
- Heat over medium heat, stirring until the salt and sugar have completely dissolved.
- Carefully pour the warm brine over the garlic, jalapeño, and seasonings.
- Make sure the ingredients remain submerged beneath the brine.
- Allow the jar to cool to room temperature.
- Seal tightly and transfer to the refrigerator.
- Refrigerate for at least 3 days before eating.
- For the best developed flavor, allow the garlic to pickle for 5–7 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 12
- Calories: Approximately 20 per serving