This french pickled garlic recipe is incredibly easy to make and so delicious! The perfect Mediterranean appetizer or salad topping, this mellow garlic is a mouthwatering treat.
If you’ve never heard about pickled garlic before or if you have never tasted them you’re probably wondering how they are. Pickled garlic it’s the perfect mix between pickles and garlic cloves. A slightly tangy, mellow and soft garlic clove that’s the perfect addition to cheese boards, appetizers and salads.
It’s also delicious as a part of salad dressings and for making a tangy garlic butter. You can also use them as part of any Mediterranean inspired marinade and pretty much any other place you would use olives or anchovies. They are little nuggets of flavor after all!
If you are worried about them being too strong, or biting your tongue (I wondered how on Earth people could eat a whole garlic clove before trying them) don’t worry at all. The cooking process gets rid of all that, you get all the garlic flavors and none of the bite. You also get the herby notes and a bit of sweetness and some tanginess.
French Pickled Garlic
Ingredients
- 1/3 cup white wine vinegar
- 1/3 cup dry white wine
- 1/2 small red chile, sliced thinly
- 3 sprigs thyme
- 1 sprig rosemary
- 1 dried bay leaf
- 7-8 whole peppercorns
- 1/4 teaspoon dried herbes de provence
- 1/2 teaspoon kosher salt
- 2 1/2 teaspoons granulated sugar
- 1 cup whole garlic cloves, skins removed
Instructions
- Combine all ingredients except for the garlic in a small saucepan.
- Place saucepan over high heat, and bring to a boil. Boil for 5 minutes.
- Add the garlic cloves to the saucepan, and allow to boil for 30 seconds.
- Pour contents of saucepan into a sterilized mason jar, and allow to cool for 45 minutes.
- When the jar is cool, place the lid on it and store in the fridge.
- The garlic will be ready to consume in as little as 2 days.
- Stored in the fridge, the french pickled garlic will keep for a few months.
Notes
For the best flavor, allow your pickled garlic to sit in the fridge for about a week before opening.
* French pickled garlic recipe adapted from epicurious. This recipe was originally published on 08/2011 by Jaclyn. Notes and photos updated on 06/2020.
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Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 77Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 219mgCarbohydrates: 15gFiber: 2gSugar: 3gProtein: 2g
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
How to Store Pickled Garlics
You can make a large batch and keep it in the refrigerator. It’s the perfect way to add some extra flair to any dish.
I don’t advise you to use this recipe for shelf-stable canning. Garlic is a difficult ingredient to work with when canning so it’s better to stay safe and just refrigerate it. You can keep it that way for around 4 months but trust me when I say you’ll eat it much faster.
How to Customize Your French Pickled Garlic
You’ll love the spice combination used in this recipe because it has a French countryside flair (and pairs perfectly with a strong cheese and wine!).
However this recipe is super customizable and you can play with it to fit what you have on hand or the flavors you are craving. Here are some spices that are really good too:
- Dill
- Hot chiles
- Coriander
- Lemon zest
Frequently Asked Questions about Pickled Garlic
According to The Garlic Box, picked garlic is reach in powerful antioxidant with anti-microbial properties. It’s also a source of vitamin C and minerals that help boost your immunity. This is your free pass to indulge in this culinary wonder while doing something good for your body.
French picked garlic can be used in any raw garlic dish from salad dressings and pickle plates, to hummus, cocktails and platters. Let your imagination guide you.
Pickled garlic can last a few days before going bad. However when refrigerated, picked garlic can last up to a few months. Rest assured, yours will be long gone (aka consumed) with a few days, weeks at best.
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