Pickled Garlic

If you love garlic, then this is the condiment for you. We added ginger, mustard seed and peppercorn to this pickle and is delicious served on the side or on a charcuterie board.

Yield: Makes 3 half-pints

Pickled Garlic


  • 1 lb (0.5 kg) garlic heads, separated into cloves but not peeled
  • 1/4 cup (50 mL) thinly sliced fresh ginger
  • 1/2 cup (125 mL) pickling salt
  • 1 cup (250 mL) vinegar
  • 1 cup (250 mL) dry white wine
  • 2 tbsp (25 mL) mustard seed
  • 3 dried red chili peppers


  1. In a large saucepan, combine garlic with enough water to cover; bring to a boil over medium heat. Let boil 2 minutes; drain thoroughly. When cool enough to handle, peel each clove without crushing. Transfer to a nonreactive bowl; add ginger and salt with enough water to cover. Refrigerate mixture for 2 days. Drain garlic mixture and rinse thoroughly in cold water; drain again. To prepare pickling liquid, combine vinegar, wine and mustard seed in a nonreactive Dutch oven. Bring to a boil. Pack ginger and garlic evenly into hot sterilized jars. Add 1 chili pepper to each jar. Pour boiling pickling liquid over garlic, leaving 1/2 inch (1.25 cm) headspace. Remove air bubbles with a narrow rubber spatula or plastic knife. Add additional pickling liquid, if required, to maintain headspace. Wipe jar rims thoroughly with a clean damp cloth. Seal and process in a boiling water bath. Process 15 minutes at altitudes of 1001 - 3000 feet (305 - 914 m). Process 20 minutes at altitudes of 3001 - 6000 feet (915 - 1829 m).
Nutritional analysis per 1/4 cup serving: 87 calories, 0.9 g fat, 3.0 g protein, 14 g carbohydrate, 1.1 g fibre, 3723 mg sodium