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Chili Pickled Garlic

Chili Pickled Garlic

Keyword Crushed Red Pepper, Red Pepper Flakes
Prep Time 10 minutes
Cook Time 5 minutes
Resting Time (in the brine) 1 day
Servings 12 servings
Calories 6kcal


  • 4 cups water
  • 1 teaspoon salt
  • 2 bulbs garlic
  • 1 teaspoon mustard seeds
  • 1 teaspoon red chili flakes
  • 2 teaspoons sugar
  • 1 teaspoon salt
  • 1/2 cup white vinegar


  • Peel the garlic cloves and set aside.
  • In a small sauce pan bring the water to the boil and add salt.
  • Add the garlic cloves to the boiling water for 30 seconds. Then scoop the garlic out of the water with a slotted spoon and place in a small sterile jar.
  • Add the mustard seeds, sugar, and chili flakes to the garlic and pour over the vinegar.
  • Fasten the lid. Make sure the jar is at room temperature, then place the jar in the refrigerator.
  • For best flavor, allow the chili pickled garlic to set for 24 to 72 hours before opening the jar.



Keep in the refrigerator sealed for up to a month. Once opened use within 2 weeks.


Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 395mg | Potassium: 6mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg