Thai Pickled Garlic

Peeling five heads of garlic can be quite the time commitment. For a crafty, time-saving solution, buy pre-peeled garlic at the supermarket.

  • Total Time:
  • Servings: Makes 1 pint
  • Time(Other): plus overnight brining

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  • 5 heads of garlic
  • 3/4 cup white distilled vinegar
  • 3/4 cup sugar
  • 1 teaspoon kosher salt
  • 2 cloves

How to make this recipe

  1. Separate each of the heads of garlic into cloves. Peel the cloves.

  2. Bring vinegar, sugar and salt to a boil, simmering until the sugar dissolves. Add the peeled garlic cloves and the cloves to a small glass jar. Pour the vinegar mixture into the jar and seal.


A trick for keeping the garlic cloves intact when you peel them: Squeeze the ends of each clove together. The papery sheath should crack open, making it easy to peel. The garlic has a tendency to turn bluish-green as it pickles. It may look odd, but blue-green garlic is perfectly safe to eat. 

Contributed By Photo © Scott Hocker Published September 2014

1044073 recipes/thai-pickled-garlic 2015-08-20T19:09:12+00:00 Scott Hocker pickling|thai|side-dishes|make-ahead|web-exclusive september-2014 recipes,thai-pickled-garlic 1044073

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