Ingredients:

  • 1 cup (240 ml) white vinegar
  • 1 cup (240 ml) water
  • ½ cup (100 g) granulated sugar
  • 2 teaspoons (10 g) sea salt
  • 1 teaspoon (2 g) black peppercorns
  • 1 teaspoon (2 g) dried thyme
  • 1 teaspoon (2 g) red pepper flakes (optional for heat)
  • 1 cup (about 10-12 cloves) whole, peeled garlic cloves

Instructions:

  1. Peel garlic cloves, ensuring they are clean and whole.
  2. In a saucepan, combine vinegar, water, sugar, and salt. Add peppercorns, thyme, and red pepper flakes (if using). Bring to a boil over medium heat, stirring until sugar and salt dissolve. Remove from heat.
  3. Carefully place the garlic cloves into the clean glass jar. Pour the hot brine over the garlic, ensuring all cloves are fully submerged.
  4. Seal the jar with a lid and let it cool to room temperature.
  5. Once cooled, refrigerate the jar for at least 24 hours (the longer it sits, the more flavorful it becomes).
  6. The pickled garlic can be enjoyed after 24 hours, but it's best after a week!