Instructions
Sterilize jars and lids by boiling 10 minutes (for canning) or clean thoroughly for fridge pickles.
Boil peeled garlic cloves 1–2 minutes, then transfer to ice water. This softens the flavor and keeps garlic firm.
Combine vinegar, water, salt, and sugar in a saucepan. Bring to a boil, stirring until dissolved.
Place peppercorns, mustard seeds, and herbs (if using) at the bottom of each jar. Add garlic cloves, packing lightly but not crushing.
Pour hot brine over garlic, leaving about ½ inch of headspace. Ensure garlic is fully submerged.
Seal and store
• Fridge pickles: Cool, cover, and refrigerate 3–5 days before eating.
• Canning: Boil water bath 10 minutes, cool, store in a cool, dark place.
Pickled garlic mellows in flavor, becomes slightly sweet, and is great for cooking or snacking.
4. Pickled Watermelon Rind
Ingredients
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