
Spicy Pickled Garlic

By: McCormick Kitchens
Made With:

Spicy pickled garlic balances vinegar tang with chili heat and a mellow garlic bite that’s hard to resist. Use this pickled garlic recipe to preserve whole cloves in a brine that gets bolder with time. The chili garlic recipe variation amps things up with McCormick® Yellow Mustard Seed and Crushed Red Pepper for extra fire. Among viral pickled garlic recipes, this one delivers both heat and balance.
Recipe Info
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Prep Time:
15m
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Cook Time:
15m
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Ingredients:
9
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Servings:
12
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User Rating:
Ingredients
- 1 1/2 cups peeled garlic cloves (about 6 heads) - Substitutes1 package (6 ounces) store-bought peeled garlic cloves
- 3/4 cup water
- 2/3 cup white vinegar
- 1/3 cup sugar
- 1 1/2 teaspoons non-iodized salt
- 1 teaspoon McCormick® Yellow Mustard Seed
- 3/4 teaspoon McCormick® Crushed Red Pepper, divided
- 1 teaspoon sriracha hot chili sauce
- 1/2 teaspoon McCormick® Whole Thyme Leaves
Nutrition Information
(per serving)
- Calories 48
- Carbohydrates 11 g
- Cholesterol 0 mg
- Fiber 0 g
- Protein 1 g
- Saturated Fat 0 g
- Sodium 307 mg
- Sugar 6 g
- Total Fat 0 g
Spicy pickled garlic balances vinegar tang with chili heat and a mellow garlic bite that’s hard to resist. Use this pickled garlic recipe to preserve whole cloves in a brine that gets bolder with time. The chili garlic recipe variation amps things up with McCormick® Yellow Mustard Seed and Crushed Red Pepper for extra fire. Among viral pickled garlic recipes, this one delivers both heat and balance.
Key products
Instructions
- Fill medium saucepan half full of water. Bring to boil on high heat. Add garlic cloves. Boil 3 minutes. Drain well and cool slightly. Transfer garlic to clean pint-size canning jar or other heat-safe glass container.
- Mix water, vinegar, sugar, salt, mustard seed and 1/2 teaspoon of the crushed red pepper in same saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to medium-low; simmer 5 minutes. Carefully pour hot liquid over garlic in canning jar. Cover jar with clean metal lid and screw on band. Cool slightly. Refrigerate at least 8 hours or overnight.
- Drain pickling liquid from jar. Add sriracha, thyme and remaining 1/4 teaspoon crushed red pepper. Shake well to mix. Store in tightly covered jar in refrigerator up to 1 month. Enjoy Spicy Pickled Garlic on its own or as part of a charcuterie tray, or use to add spicy garlic flavor to stir-fry, sautéed veggies, or other recipes where you'd use fresh garlic.
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