Ingredients
Scale
- 2 cups fresh garlic cloves, peeled
- 1 cup white vinegar
- 1 cup water
- 1 tbsp kosher salt or pickling salt
- 1 tbsp sugar
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp black peppercorns
- 1 tsp mustard seeds
- 1 tsp red pepper flakes
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh thyme leaves
Instructions
- Place the peeled garlic into a clean glass jar with the peppercorns, mustard seeds, red pepper flakes, parsley, dill, and thyme.
- In a small saucepan, combine the vinegar, water, salt, sugar, lemon juice, and lemon zest. Heat over medium heat until dissolved and at a gentle simmer.
- Pour the warm brine over the garlic until completely covered.
- 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.
- Serve straight from the fridge or add to salads, sandwiches, pasta, and more.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: 12
- Calories: 20 per serving