Pickled Garlic

    1 hour 15 minutes

    This is a great foundation recipe for pickled garlic; you can add extra flavours by adding herbs and spices such a mustard, celery, cumin or fennel seeds.

    36 people made this

    Serves: 64 

    • 900g garlic, peeled
    • 1 sprig dill, chopped
    • cayenne pepper, to taste
    • 4 1/2 cups (1 litre plus a bit) distilled white vinegar
    • 4 tablespoons salt

    Preparation:1hour  ›  Cook:15min  ›  Ready in:1hour15min 

    1. Fill sterile containers with garlic, chopped fresh dill and cayenne pepper to within 2cm of the top.
    2. Mix the distilled white vinegar and salt in a medium saucepan. Bring to a boil and then pour over garlic mixture in containers. Fill to approximately 1cm from the top. Seal and store in the refrigerator.

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    Reviews in English (16)


    This is a wonderful recipe. I, like a previous reviewer, cringe at the idea of putting sugar in a pickled garlic recipe (or any "pickled" recipe for that matter!). I added 1 teaspoon mustard seed, 1 teaspoon celery seed, and increased the red pepper flakes to 1 teaspoon (for extra kick), and it is "to die for!" I've made this recipe with fresh dill (as the recipe called for), fresh sage and fresh oregano, and they are all soooo delicious! A little tip, if you separate the garlic into individual cloves, then put them into boiling water for about 30 seconds, then put them into a bowl of ice water, they are much easier to peel. Thank you Delevangal for a wonderful recipe. Highly recommended!  -  18 Oct 2007  (Review from Allrecipes USA and Canada)


    "Died and gone to heaven" ... that's the only way to describe this dilled garlic recipe. Thank you, thank you! I am a great fan of anything pickled, and I am a great fan of garlic, but everything that I tasted in the "pickled garlic" world fell very short of my expectaions. I suppose the problem is that so many recipes call for sugar --- and that's just wrong! I mean sugar ... garlic ... ooooooooohh, no... But this is everything you want: a nice little zing with the cayenne, fresh dill. It's a lovely appetizer, and I can't think how many rave reviews I've had. If I could give you more than 5 stars I would.  -  07 Aug 2004  (Review from Allrecipes USA and Canada)


    Garlic heaven!!! I made 2 pint jars from this recipe...one to serve at one of our "Beast Feasts" and one to enter in the Alabama National Fair this year. I used 3 dried red peppers, a whole sprig of fresh dill, cracked black pepper and mustard seed suggested by one reviewer. Turned out absolutely beautiful (for the Fair) and the guests at the Beast Feast really chowed down on the ones I served them. I agree...sugar in a pickled recipe seems so wrong...and this one is delicious!!! Waterbathed the jars for 10 minutes so refrigeration is not needed until after opened. Update: this entry took 1st place in the dill pickle category!!!  -  10 Feb 2008  (Review from Allrecipes USA and Canada)