Fresh peeled garlic cloves pickled with beer and vinegar, staying crispy for up to a year. This is a classic homemade pickle that pairs well with any meal.
Granulated sugar15–20 tbsp for preservation and texture15 tbsp
Steps
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1
Prepare 1 kg of clean peeled garlic cloves, keeping the root ends (stem end) intact. This prevents discoloration, reduces juice leakage, keeps the pickling liquid clear, and helps maintain crispness for longer storage.
2
Place garlic in a bowl and pour in one can of beer. The alcohol in beer dissolves the pungent garlic flavor quickly, greatly shortening the pickling time.
3
Add about 2 cups of vinegar and ensure the garlic is fully submerged. Traditional pickling takes a week, but with beer, soaking overnight is sufficient.
4
After soaking overnight, strain the garlic through a sieve and transfer to a clean glass jar.
5
Add 5 tbsp coarse salt and 15–20 tbsp granulated sugar to the filtered pickling liquid. Sugar uses osmosis to firm the garlic and prevent microbial growth, making it essential for long-term storage. Do not substitute with artificial sweeteners.
6
Heat the mixture over high heat, stirring well. Bring to a boil, then turn off the heat and cool completely.
7
Pour the cooled pickling liquid over the garlic in the glass jar, ensuring the cloves are completely submerged. Let sit at room temperature for about a week to develop flavor.
8
Gently press down to keep the garlic submerged. If the cloves turn greenish (greening), this is normal, especially for store-bought peeled garlic. The color will gradually return to clear and transparent over time.
9
Taste as desired, then refrigerate after another week. If refrigerator space is limited, you may store at room temperature by reheating and cooling the pickling liquid every two weeks, which allows storage for up to a year at room temperature.
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