Pickled Garlic Recipe | Abel & Cole

Pickled Garlic

Cooking time
Vegetarians Vegans Gluten-free diets

If you've got a lot of garlic on your hands and want a way to preserve it, then try this easy pickle. A simple pickling brine with cider vinegar, sugar, peppercorns and mustard seeds will turn your leftover garlic cloves into a tangy pickle that's delicious served as part of a ploughman's, alongside cheese and cold meats or on the side of your favourite barbecue dishes.


  • 300g garlic
  • A pinch of dried chilli flakes or 1 whole dried chilli
  • 200ml cider vinegar
  • 50g sugar
  • 8 black peppercorns
  • ½ tsp mustard seeds

Prep: 15 mins | Cook: 5 mins
Makes 2 x 225g jars

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1. Sterilise 2 x 225g jars or 1 x 450g jar by washing them in hot soapy water, rinsing them clean and then drying them in an oven set to 110°C/Fan 90°C/Gas ¼. Alternatively, put through a short dishwasher cycle to sterilise them.
2. Peel the garlic cloves and add them to the sterilised jars. Sprinkle a little dried chilli into the jars. Set aside. in a pan.
3. Pour the vinegar into a pan and add the sugar, peppercorns and mustard seeds. Stir well, then set the pan on a high heat and bring to the boil. Once it's boiling, turn the heat down a little and boil for 2 mins. This is your pickling liquid.
4. Pour the pickling liquid over the garlic, covering the garlic cloves completely.
5. Seal the jars with vinegar-proof lids and store somewhere dry and dark for at least 2 weeks, checking to make sure the garlic stays covered by the brine. The pickled garlic will keep for a year submerged in the pickling brine.
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