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Spicy Pickled Garlic

 Spicy Pickled Garlic
Here’s a delicious condiment for the garlic lover on your list. You’ll be pleasantly surprised how pickling mellows out the garlic, making it a tasty sandwich topper.
120 ServingsPrep: 20 min. Process: 10 min.


  • 2 quarts water
  • 3 cups peeled garlic cloves
  • 12 coriander seeds
  • 6 whole peppercorns
  • 3 dried hot chilies, split
  • 3 whole allspice
  • 1 bay leaf, torn into three pieces
  • 1-1/2 cups white wine vinegar or distilled white vinegar
  • 1 tablespoon sugar
  • 1-1/2 teaspoons canning salt


  • In a large saucepan, bring water to a boil. Add garlic and boil 1
  • minute.
  • Meanwhile, divide coriander, peppercorns, chilies, allspice and bay
  • leaf among three hot half-pint jars. Drain garlic and pack into jars
  • to within 1/2 in. of the top.
  • In a small saucepan, combine vinegar, sugar and salt. Bring to a
  • boil, stirring constantly. Carefully ladle hot liquid over garlic,
  • leaving 1/2-in. headspace. Remove air bubbles and adjust headspace,
  • if necessary, by adding hot mixture. Wipe rims. Center lids on jars;
  • screw on bands until fingertip tight.
  • Place jars into canner with simmering water, ensuring that they are
  • completely covered with water. Bring to a boil; process for 10

2 of 2

Spicy Pickled Garlic (continued)

Directions (continued)

  • minutes. Remove jars and cool.
  • Yield: 3 half-pints.