Pickled Garlic

Recipe by
Total Time:
30 mins
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Pickled Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Tasty Chana Dal Chutney, Woodapple (Bael) Chutney, Sambal Belacan , Prawn Chutney

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  • Garlic Cloves1 – 550 grams
  • Bird’s Eye Chillies (Kandaari) – 50 grams
  • Vinegar2 – 500 ml
  • White Wine – 185 ml
  • Salt – 2½ tsp
  • Sugar – 2 tbsp

How to Make Pickled Garlic

  • Peeling is a messy work, so try blanching them. Blanching is a process were food-stuff is plunged into hot water (in this instance, boil for 2 mins.).
  • Now drain and hold under cold running water for couple of minutes. Rub within your hands as most of the skin do peel away.
  • Now hold the garlic clove by it’s head between your thumb and index finger and push it towards the tail end; by far the easiest way I discovered to peel them. Spread them on a clean kitchen towel and allow to dry for 10 mins.
  • Remove carefully the ends of the chillies.
  • Pack the bottles with garlic and chillies.
  • Bring to boil vinegar, wine, salt and sugar. Remove from flame. Allow to cool.
  • Pour the liquid carefully into each bottle, ensuring that the liquid covers garlic and chillies.
  • 2 – 4 weeks is the recommended maturing time, although you can have it earlier too.
  • Garlic pickle stays up to 1 year in you fridge and about a month outside the fridge.
  • Store in four bottle jars of 340 grams each.