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Let pickled garlic sit at least 1 week before eating for best flavor.
Store refrigerated for up to 3 months.
Use pickled garlic in dressings, marinades, or as a tangy snack.
Variations
Add chili flakes or fresh herbs like rosemary for a spicy or aromatic twist.
Substitute white vinegar with apple cider vinegar for a different flavor profile.
FAQ
Can I use regular table salt?
It’s best to use non-iodized salt, as iodine can cause cloudiness or discoloration.
Do I have to refrigerate?
Yes, for safety and freshness, store pickled garlic in the fridge.
Can I can these jars for shelf storage?
This recipe is designed for refrigerator storage only and isn’t safe for shelf canning without proper pressure canning procedures.
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