15m
PREP TIME
15m
COOK TIME
48
CALORIES
9
INGREDIENTS
Servings: 12
Ingredients
-
1 1/2
cups
peeled garlic cloves, (about 6 heads)
Substitutions available
- 1 package (6 ounces) store-bought peeled garlic cloves
- 3/4 cup water
- 2/3 cup white vinegar
- 1/3 cup sugar
- 1 1/2 teaspoons non-iodized salt
- 1 teaspoon McCormick® Yellow Mustard Seed
- 3/4 teaspoon McCormick® Crushed Red Pepper, divided
- 1 teaspoon sriracha hot chili sauce
- 1/2 teaspoon McCormick® Whole Thyme Leaves
INSTRUCTIONS
- 1 Fill medium saucepan half full of water. Bring to boil on high heat. Add garlic cloves. Boil 3 minutes. Drain well and cool slightly. Transfer garlic to clean pint-size canning jar or other heat-safe glass container.
- 2 Mix water, vinegar, sugar, salt, mustard seed and 1/2 teaspoon of the crushed red pepper in same saucepan. Bring to boil on medium-high heat, stirring to dissolve sugar and salt. Reduce heat to medium-low; simmer 5 minutes. Carefully pour hot liquid over garlic in canning jar. Cover jar with clean metal lid and screw on band. Cool slightly. Refrigerate at least 8 hours or overnight.
- 3 Drain pickling liquid from jar. Add sriracha, thyme and remaining 1/4 teaspoon crushed red pepper. Shake well to mix. Store in tightly covered jar in refrigerator up to 1 month. Enjoy Spicy Pickled Garlic on its own or as part of a charcuterie tray, or use to add spicy garlic flavor to stir-fry, sautéed veggies, or other recipes where you’d use fresh garlic.
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