Pickled Garlic


Photography by Barry Frankel
Recipe by edible Hawaiian Islands
Our Do It Yourself department is meant to inspire and motive you to make items at home that you would normally buy at the store. We’ve been noticing pickled garlic springing up on menus all over the islands. We consider pickled garlic to be a condiment. You’ll love how the once pungent garlic flavor mellows out with pickling. Add it to sandwiches, as a soup topper, in a salad, or on a charcuterie platter. Try this recipe and snap a photo using the hashtag #ediblehirecipes, submit it to Instagram, and share how your DIY came out, plus any tips you learned along the way.
Course: Condiment, Side Dish


  • Large Pot
  • Large Mason Jar With Tight Fitting Lids
  • Ladle
  • Tongs


  • 24 Whole Garlic Cloves
  • 4 Cups Distilled Water
  • 24 Coriander Seeds
  • 12 Whole Black Peppercorns
  • 2 tsp. Chili
  • 6 Whole Allspice Berries
  • 3 Cups White Wine Vinegar
  • ¼ Cup Sugar
  • 4 tsp. Canning Salt
  • Fresh Dill


  • In a large saucepan bring all ingredients to a boil.
  • Add whole garlic and turn off heat. Allow to cool slightly.
  • Using the tongs, add the whole garlic to the mason jar, dividing the cloves up so there are 12 each to a mason jar. 
  • Next add the fresh dill and pour the cooled pickling liquid over the garlic to the top of the mason jar. 
  • Cover and place in a cool spot on the counter out of the sun. 
  • Your pickled garlic will be ready in 5 weeks and will keep up to 3 months.
  • Refrigerate after opening.


*Tip Use distilled water so your garlic doesn’t oxidize and turn blue.*