Quick Pickled Garlic

Quick Pickled Garlic: A Tangy, Spicy Flavor Boost for Your Kitchen

If you’ve never tried quick pickled garlic, you’re in for a flavorful surprise. This recipe transforms simple garlic cloves into a tangy, spicy, and slightly sweet delight that’s perfect for elevating your favorite dishes. Whether you’re a seasoned cook or just getting started in the kitchen, this easy recipe is an absolute must-try. Plus, it’s ready in just 24 hours, making it ideal for when you need a quick burst of flavor without the wait.

One of the best things about quick pickled garlic is its versatility. You can enjoy it as a snack, add it to salads, or use it to enhance charcuterie boards. Not to mention, it’s a fantastic topping for pizza or roasted vegetables, providing a satisfying kick of spice and tanginess. Even better, the recipe doesn’t require any special equipment or complicated techniques, so you can whip up a jar in no time.

Moreover, this recipe allows you to adjust the spice level to suit your taste. For a milder version, simply skip the dried chili. On the other hand, if you love extra heat, you can add a pinch of cayenne pepper or an additional dried chili. Plus, the optional addition of fresh dill brings a light, herbaceous note that pairs beautifully with the bold brine.

Quick pickled garlic isn’t just delicious; it’s also incredibly easy to make. Using a simple combination of vinegar, water, and spices, you can create a jar full of flavor-packed garlic that will have your taste buds dancing. Because the recipe is so straightforward, you’ll want to make it over and over again.

So, why not give this quick pickled garlic recipe a try? It’s a small effort for a big payoff, adding that perfect punch to all your meals.

Quick Pickled Garlic in a wide-mouth glass jar with dill, peppercorns, and red chili, displayed on a rustic modern setting for FoodForYourGood.com — Quick Pickled Garlic – A tangy, spicy, and easy recipe for garlic lovers. Find this and more at FoodForYourGood.com

INGREDIENTS
2 heads garlic, peeled
3/4 cup white vinegar
1/4 cup water
1 1/2 tsp kosher salt
1 tsp sugar
1/2 tsp black peppercorns
1 tsp crushed red pepper flakes
1 small sprig fresh dill
One small dried chili (optional, for extra heat)

INSTRUCTIONS
1. Prepare the garlic: Peel the garlic cloves, removing any rough or papery bits, and place them in a clean, heatproof container, such as a glass jar or bowl.
2. Make the brine: In a small saucepan, combine vinegar, water, salt, sugar, crushed red pepper flakes, and black peppercorns. Stir to mix, then heat over medium heat until the salt and sugar dissolve completely. Bring the mixture to a gentle simmer for 1–2 min to meld the flavors.
3. Add dill and garlic: Place the fresh dill sprig in the container with the garlic. The dill will infuse a light herbaceous flavor into the brine.
4. Pickle the garlic: Carefully pour the hot brine over the garlic and dill, ensuring all cloves are fully submerged. Add the dried chili, if using, for extra heat.
5. Cool and refrigerate: Allow the mixture to cool to room temperature, then cover the container with a lid or plastic wrap. Refrigerate for at least 24 hours to let the flavors infuse.
6. Enjoy within a few days: Consume the garlic within 7 days for the best flavor and texture. This quick-pickling method requires refrigeration at all times.

Helpful Tips to Perfect This Recipe

Use fresh garlic for the best flavor: Always choose firm, fresh garlic cloves without any signs of sprouting. Fresh garlic not only improves the taste but also ensures better texture in your pickled garlic.
Let the flavors infuse properly: Although this is a quick-pickling recipe, allowing the garlic to soak in the brine for at least 24 hours will deliver a more flavorful and balanced taste. For even better results, wait 48 hours before enjoying.
Adjust spice levels to your preference: If you prefer a milder pickled garlic, reduce the crushed red pepper flakes or skip the dried chili. On the other hand, for a spicier kick, consider adding an extra dried chili or a pinch of cayenne pepper.

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