Pickled Garlic with Hot Pepper
Add a fiery twist to your pantry with this Pickled Garlic with Hot Pepper recipe—a bold and flavorful condiment that’s as versatile as it is easy to make! This recipe combines tender, tangy garlic cloves with slices of spicy hot peppers, all steeped in a brine infused with white vinegar, bay leaves, peppercorns, and just the right hint of chili flakes. Perfect for adding a zesty kick to your favorite dishes, such as sandwiches, charcuterie boards, or stir-fries, this pickled delight is ready to enjoy after just a few days of refrigeration. With only 15 minutes of preparation and a straightforward pickling technique, you’ll have a jar of spicy, garlicky goodness that can be savored for weeks. Whether you’re a fan of heat or simply looking to elevate your condiment game, this recipe is a must-try for flavor enthusiasts! Keywords: pickled garlic, spicy pickled garlic, hot pepper, homemade pickles, easy pickling recipe, garlic condiment.
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Recipe Information
Ingredients
- 250 grams Fresh garlic cloves
- 4 pieces Hot peppers (such as red chilies or jalapeños)
- 250 milliliters White vinegar
- 250 milliliters Water
- 1 tablespoon Granulated sugar
- 2 teaspoons Salt
- 1 teaspoon Whole black peppercorns
- 2 pieces Bay leaves
- 0.5 teaspoons Dried chili flakes
Instructions
Peel the garlic cloves and set them aside.
Wash the hot peppers and slice them into thin rounds. Remove seeds if less heat is desired.
In a small saucepan, combine white vinegar, water, sugar, and salt. Place the saucepan over medium heat and stir until the sugar and salt dissolve. Bring the mixture to a gentle simmer.
Add the black peppercorns, bay leaves, and dried chili flakes to the simmering liquid. Stir to combine and let simmer for 1 minute to infuse flavors.
Remove the saucepan from heat and allow the brine to cool slightly (about 3-5 minutes).
Pack the peeled garlic cloves and sliced hot peppers into a clean, sterilized jar, leaving about half an inch of space at the top.
Carefully pour the warm brine over the garlic and peppers in the jar, ensuring all the ingredients are fully submerged. Use a clean spoon to press down if needed.
Seal the jar tightly with a lid and let it cool to room temperature.
Once cooled, refrigerate the jar for at least 3-5 days to allow the flavors to develop. The pickled garlic can be stored for up to 1 month in the refrigerator.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.5 g | 1% | |
| Saturated Fat | 0.1 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4826 mg | 210% | |
| Total Carbohydrate | 104.0 g | 38% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 15.9 g | ||
| Protein | 18.1 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 481 mg | 37% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 1456 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
