If you go gaga for garlic, you need to make this Habanero Pickled Garlic. It’s quick to make and allows you to bring the spice to any meal or charcuterie board!
Here is precisely what you will need:
- White vinegar
- Habanero Peppers
- Pickling Salt
This quick garlic pickle is easy and comes together in no time at all. It’s a great way to use the amazing heads of garlic that you find at the farmers markets this time of year.
Of course, if you prefer milder garlic you can omit the habanero and it will still have a bite thanks to the garlic and peppercorns but it won’t have the lingering heat provided by the pepper. We like the heat!
I would also recommend using small Ball Jars for this Habanero Pickled Garlic. Then you have the option to give them out as cute gifts or they will stay fresher because it may take you longer to use them than a traditional pickle- unless you LOVE garlic! Haha.
If you can take the heat, go ahead and pickle your heart away with this Habanero Pickled Garlic. Get ready for the
- 4-5 Heads of Garlic (Peeled and Blanched)
- 1 ½ Cups White Vinegar
- 3 Habanero Peppers (Small Diced)
- 1 Tbsp Assorted Peppercorns
- 1 ½ tsp Pickling Salt
- Ball Jars
- Put a large pot of water as well as a small sauce pan of water on to boil.
- Separate and peel each clove of garlic.
- Using gloves, deseed and small dice the habanero peppers.
- When the water is boiling, place the Ball jars and lids into the large pot of boiling water for 1 minute.
- Carefully Remove the jars and arrange them on a plate. Place a few peppercorns and some diced habaneros into each jar.
- Next, add the peeled garlic into the boiling sauce pan for 1 minute to blanch and then strain immediately.
- Pack each jar with the blanched garlic. Add more of the diced habanero between the jars, if desired.
- Empty the water from the sauce pan and add the vinegar and salt. Heat to a simmer and stir to dissolve the salt.
- Once simmering, pour the salt and vinegar mixture into each of the garlic packed jars or single jar.
- Close the lid(s) tight and refrigerate for at least 24 hours. They will keep for up to one month if they last that long!
2 thoughts on “Habanero Pickled Garlic”
Can you can this for longer shelf life? If so, water bath canning?
Hi Melissa. We made this garlic recipe to be stored in the refrigerator for a short period of time. We are not experts in this area, because pickling garlic in particular can be rather complex. So we suggest doing some research before canning garlic for shelf stable storing. Thank you for the inquiry and so we can’t be of more help.