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Pickled Garlic

This Pickled Garlic recipe is a delicious and tasty way to amplify your pasta, rice, and noodle dishes. Elevate your charcuterie board or enjoy it in a sandwich -- the possibilities are endless. 
Course Appetizer, Condiment, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Servings 80
Calories 6kcal
Author Michelle


  • 12 large heads garlic, peeled about 1 ¾ lb (838 g)
  • 625 ml white vinegar
  • 250 ml dry white wine
  • 15 ml pickling salt
  • 15 ml granulated sugar
  • 15 ml dried oregano
  • 5 dried whole chili peppers optional


Prepare the jars:

  • Wash Bernardin® jars, lids and rings with hot soapy water.
  • Add a canning liner to a large, clean stock pot.
  • Place the clean jars and SNAP LIDS® sealing discs to the pot and bring the water to a simmer (180°F/82°C). Set the rings aside.
  • Leave the jars in the hot water while you prepare the ingredients.

Make the pickling liquid:

  • In a large stainless steel saucepan, combine the white vinegar, dry white wine, pickling salt, granulated sugar and dried oregano.
  • Bring to a boil and gently boil for 1 minute.
  • Remove from heat. Add the peeled garlic cloves into the hot liquid. Use a spatula to constantly stir for 1 minute.

Assemble the jars:

  • Using jar tongs, carefully remove 1 jar from the hot water and empty it. Place onto a wooden board or tea towel.
  • Add a dried chili to the jar (if using) and ladle the garlic and hot liquid into the jar to ¾" of the top of the jar. Cover the garlic with enough hot liquid to bring it up to ½" to the top of the jar
  • Use a non-metal utensil to remove any air bubbles and check headspace.
  • Wipe the rim of the jar with a clean paper towel.
  • Remove a SNAP LID® sealing disc from the hot water and centre it on top of the jar rim.
  • Screw on the lid band until fingertip tight.
  • Return the jar (using jar tongs) to the hot water and repeat with the remaining jars.

Processing the jars:

  • When the jars have been filled, ensure the water level is at least 1" covering over the top of the jars.
  • Cover the pot and bring to a full rolling boil before starting the processing time.
  • Process for 10 minutes (for altitudes up to 1000 ft).
  • After the processing time, remove the lid and wait 5 minutes.
  • Use the jar tongs to remove the jars in an upright position.
  • Place the jars onto a wooden board or tea towel and let cool about 1cm apart, upright and undisturbed for 24 hours.

Check the seal:

  • After cooling, check the seal on the jars.
  • The sealing discs will curve downward (a vacuum is created which pulls the lid down) and won't pop up when pressed.
  • You can remove the bands, wipe down the jars and bands. Alternatively, you can loosely replace the band on the jar.
  • Label the jars and store in a dark, cool place for up to 1 year.


Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 73mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg