Michelle Losey's Pickled Garlic (refridgerator)

User Avatar
Member since 2016

Serves | Prep Time | Cook Time


Glass serving bowl
Clean wide mouth canning jars
Fill aprox 3 jars with peeled garlic cloves about 3/4 full
1 Cup regular apple cider vinegar - generic is fine
2 Cups of water
aprox. 1 1/2- 2 Cups of white sugar
Salt and pepper
1 Cup Braggs apple cider vinegar w/ mother

In pan mix reg vinegar, water, sugar about 3 shakes of salt and 5 shakes of pepper cook until sugar is dissolved

Pour in all your garlic cloves and boil for 1-2 min.

Pour mix into serving bowl and cover w/ saran wrap

Put in fridge until its cooled down then add braggs vinegar w/mother stir it in

Recover and fridge about 12 hours

Then take a taste of brine if it needs more of anything add it

W/slotted spoon remove garlic cloves and put back in clean jars, cover w/brine and put lids on

Pairs Well With


My recipe using brine recipe from my grandmother's pickled cukes and onions. These are not canned but you can put them in clean canning jars if you want. They'll keep about a week if you can make them last that long. Good for when sickness strikes too as garlic is natural antibiotic.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

A dash of local for every season
By slyasafox15

22 Recipes

Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Mixed Berry Tart
Mixed Berry Tart
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter