Asian Pickled Garlic Recipe ~ Simple preserving

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake while tamari is gluten-free.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds flavor while white vinegar is more economical.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Honey is a natural sweetener while agave syrup is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a cost-effective alternative.

Welcome to the video and introduction of the recipe.

State that the recipe is for Asian pickled garlic and mention the use of soy sauce.

Use about 2 cups of pre-peeled garlic for the recipe.

Rinse the garlic cloves before using them.

If desired, soak the garlic in water while making the brine to reduce pungency.

Start preparing the brine by combining 1/2 cup of water and 1/2 cup of rice vinegar in a saucepan.

Add 1/2 cup of soy sauce to the saucepan.

Add 1/4 cup of sugar to the mixture for sweetness.

Add 1/4 teaspoon of salt, adjusting to taste as soy sauce is salty.

Add red pepper flakes to taste, approximately 1/4 teaspoon to 1/2 teaspoon.

Stir the brine mixture and bring it to a boil over medium-high heat.

Once boiling, remove the saucepan from heat and let the brine cool to room temperature.

After cooling, drain any soaking water from the garlic if applicable.

Pack the garlic into a pint-sized mason jar, ensuring it fits well.

Pour the cooled brine over the garlic in the jar, ensuring the garlic is fully submerged.

Seal the jar tightly and place it in the refrigerator.

Let the garlic pickle for at least a week for best flavor, though it can be eaten sooner.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens