Pickled Garlic and Garlic Vinegar Recipe


Preparation Time40 MinCooking Time10 Min
Ready In50 MinDifficulty LevelEasy
Health IndexHealthyServings6
VegetarianMain Ingredient
Interest Group


 Garlic head7 Ounce, peeled (6 Good Heads)
 Fresh thyme sprigs4
 Peppercorns1 Teaspoon
 Lemon zest strip2 (2 Inch Long)
 Citric acid1⁄4 Teaspoon
 Wine vinegar20 Fluid Ounce (700 Milliliter / 1 Pint And Fluid Ounce)
 Hot chili1 Small (Fresh Ones)

Nutrition Facts

Serving size

Calories 75 Calories from Fat 2

% Daily Value*

Total Fat 0.2 g0.31%

Saturated Fat 0.04 g0.19%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 13.9 mg0.6%

Total Carbohydrates 13 g4.3%

Dietary Fiber 1.2 g5%

Sugars 0.5 g

Protein 2 g4.6%

Vitamin A 1.6% Vitamin C 32.3%

Calcium 7.6% Iron 7.1%

*Based on a 2000 Calorie diet


Sterilize a 1 litre (2 pt) glass jar with boiling water.
Layer the garlic cloves in it with the thyme, peppercorns and strips of lemon zest.
Dissolve the citric acid in the vinegar and pour it over the layered garlic.
Add the chilli to the top, cover and store in a dark cupboard, or the refrigerator, for two weeks before opening.