Pickled Dill Garlic

Pickled dill garlic made with whole cloves, fresh dill, and a hot vinegar brine that mellows the taste while keeping the texture intact. After a few days in the refrigerator, the cloves turn tangy, savory, and sturdy enough to use anywhere you'd normally want raw garlic.

Course Condiment

Cuisine American

Keyword garlic in vinegar brine, garlic preservation, how to pickle garlic, pickled dill garlic, pickled garlic recipe, refrigerator pickled garlic

Prep Time 15

Cook Time 5

Pickling 3

Total Time 3 20

Servings pint (16 ounces / 473 ml)

Calories 35kcal

Author Cathy Pollak

Equipment

pint glass jar (16 oz / 473 ml). Non-reactive storage for safe refrigerator pickling.
Saucepan (small, stainless steel). Prevents metallic reactions with vinegar.

Ingredients

1 tbsp (6 g) pickling spice
12 oz (340 g) freshly peeled garlic cloves (enough to fill jar)
3 sprigs (~5 g) fresh dill
½ cup (120 ml) distilled white vinegar (5% acidity)
1 cup (120 ml) filtered water
2 tsps (12 g) pickling salt or fine sea salt
2 tsps (8 g) granulated sugar

Instructions

Add the pickling spice to the bottom of a clean 1-pint (16-ounce / 473 ml) glass jar.
1 tbsp (6 g) pickling spice
Fill the jar halfway with the peeled garlic cloves.
12 oz (340 g) freshly peeled garlic cloves
Gently scrunch the fresh dill sprigs in your hands to release their oils, then tuck them along the sides of the jar.
3 sprigs (~5 g) fresh dill
Add the remaining garlic cloves, leaving about ½ inch (1.3 cm) of headspace at the top.
In a small saucepan, combine the distilled white vinegar, water, salt, and sugar. Bring to a full boil over medium-high heat, stirring until the salt and sugar are completely dissolved.
½ cup (120 ml) distilled white vinegar, 1 cup (120 ml) filtered water, 2 tsps (12 g) pickling salt, 2 tsps (8 g) granulated sugar
Carefully pour the hot brine over the garlic cloves until they are fully submerged.
Tap the jar gently on the counter to release any trapped air bubbles.
Let the jar cool at room temperature for 1 to 2 hours, or until cool to the touch. Secure the lid and transfer to the refrigerator.
Refrigerate for at least 3 days before serving to allow the flavors to fully develop.

Notes

This is a refrigerator pickle and is not shelf-stable.
Always use vinegar labeled 5% acidity for safe pickling.
Blue or green garlic is a harmless reaction between sulfur compounds and acid.
Store refrigerated for up to 3 months.
Use clean utensils each time to maintain clarity and texture.

If you’re making this pickled dill garlic, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition