How To Pickle Garlic In White Vinegar For Cheap And Easy! | The Frugal Chef

white vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar offers a milder flavor and potential health benefits.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey adds sweetness with a unique flavor profile.

In a pot, add 2 cups of water and 2 cups of white vinegar.

Add 2 tablespoons of salt and stir until dissolved.

Taste the mixture; if you want it saltier, add more salt (the creator adds a second tablespoon).

Mention that using salt without iodine helps prevent garlic from turning greenish or blue.

In a clean jar, place a bunch of dill at the bottom.

Add a bowl full of peeled garlic into the jar.

Optionally, add chilies and a peppercorn medley or other spices like mustard seed.

Once the vinegar mixture has cooled slightly, pour it over the garlic, ensuring everything is covered and air bubbles are released.

Cover the jar and refrigerate for about two weeks, noting that the pickling process can take between two to four weeks for best flavor.

After four weeks, the garlic is ready to eat; it retains a crunch but the flavor is toned down.

Cooking Techniques

Equipment Needed

Spice Level: