Chewy and Delicious Pickled Whole Garlic
How to Make Pickled Whole Garlic: A Timeless Garlic Dish Recipe
Introducing our delicious pickled whole garlic, perfect for enjoying year-round! After the initial fermentation, we’ve now added the flavorful brine for the second pickling stage. While preparing garlic each year can be a bit of work, we can’t pass up the chance to make this beloved condiment. Our pickled garlic, even three years old, remains perfectly preserved and delicious. We store our pickles in the hallway due to limited refrigerator space, and they never spoil! (This recipe is based on pickles made last year.) This year, we mixed salt and soy sauce for a cleaner color. Compare the dark color of last year’s pickles with the fresh, unripened ones from this year. #PickledGarlic #HowToMakePickledGarlic #GarlicPreserve #FreshGarlicPickles #YearRoundSideDish
Stage 1: Initial Fermentation Ingredients
- 20 whole garlic cloves
- 1 cup water
- 1 cup vinegar
- 1 Tbsp salt
Stage 2: Brine Ingredients
- 1 cup liquid from Stage 1 (or 1 cup water)
- 1 cup soy sauce
- 1/2 Tbsp salt
- 1/2 cup sugar
- 1 cup soju (to prevent spoilage)
- 1 cup liquid from Stage 1 (or 1 cup water)
- 1 cup soy sauce
- 1/2 Tbsp salt
- 1/2 cup sugar
- 1 cup soju (to prevent spoilage)
Cooking Instructions
Step 1
We are now proceeding to the second pickling stage for our whole garlic. After about two weeks of initial fermentation, we will pour a boiled and cooled soy sauce brine over the garlic. This process will be repeated about two more times to allow the flavors to deeply penetrate the garlic. It is crucial to boil and completely cool the brine before each addition.
Step 2
We already have 2-year-old whole pickled garlic and peeled pickled garlic at home, so we took our time with this batch and were a little lazy this time around. Today, I’ll share my go-to recipe for making delicious pickled whole garlic in detail.
Step 3
Having a year’s supply of pickled whole garlic like this means we never have to worry about side dishes; it’s a truly reassuring staple. Although it might seem like a lot of work, the satisfaction you get from this preserved side dish is immense.
Step 4
First, the initial fermentation stage. Combine 20 whole garlic cloves with 1 cup of water, 1 cup of vinegar, and 1 tablespoon of salt in a bowl. Mix well. Store this mixture in a cool, dark place away from direct sunlight for about seven to ten days. Sometimes, if you use peeled garlic, it might turn greenish – this is called ‘green discoloration.’ Don’t worry, this doesn’t mean the garlic has spoiled. Once you pour the boiled soy sauce mixture over it, it will cure properly.
Step 5
We’ll save the liquid from the initial fermentation process instead of discarding it. This liquid will be used to make the second brine, adding a subtle garlic flavor and richness. (If you don’t have liquid from Stage 1, you can use 1 cup of fresh water.)
Step 6
Now, let’s make the brine for the second pickling. Combine the Stage 1 liquid (or fresh water) (1 cup), soy sauce (1 cup), salt (1/2 tablespoon), and sugar (1/2 cup) in a pot. Bring to a boil over medium-high heat. Once it starts boiling, reduce the heat and simmer for another 2-3 minutes, then turn off the heat and let it cool completely. Finally, stir in 1 cup of soju into the completely cooled brine. Soju helps prevent spoilage and enhances the flavor, so it’s highly recommended to add it.
Step 7
And here is our delicious, boiled, and completely cooled brine, ready to go! It’s very important to use the brine only after it has cooled down completely; pouring hot brine can cook or soften the garlic prematurely. Our clear and flavorful brine is ready!
Step 8
Place the initially fermented whole garlic cloves into a clean jar or container. Pour the prepared boiled and cooled soy sauce brine over the garlic, ensuring it is fully submerged. Make sure the brine covers the garlic completely for even pickling.
Step 9
After about a day of letting the garlic soak in the brine, I took out a piece to slice and check the flavor. Compare this batch with the dark-colored pickled garlic from last year. You can see that this year’s pickles, made with fresh garlic, have a much clearer and brighter color. Enjoy the deepening flavor of our pickled whole garlic over time. Make some today!
