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Rate this recipe 2.4/5 (8 Votes)


  • ½ gallon Peeled garlic **
  • 1/3 total liquid amount needed of WHITE VINEGAR***or RICE WINE VINEGAR* (adds a great flavor)
  • 2/3 total liquid amount needed of water***
  • 1 cup white sugar
  • ¼ cup NON iodized salt


Level of difficulty Average
Cost Average budget


Step 1

Peel garlic and figure how many total canning jars full you have. I peeled the garlic and took 1 canning jar and just filled that once at a time and kept count. I ended up doing 2 batches of 6 pint jars each for a total of 12 jars. I kept emptying the jars in the pan until I had a bunch done and then I covered them with water. I then drained the water into my big 8 cup measure cup and figured out the ratio of vinegar to water that was needed. The amount will probably be a total of 1 gal. liquid.
Bring water and sugar to boil stirring to keep sugar from sticking. After it comes to a boil stir in your salt and CAREFULLY add the garlic. Boil 2 minutes and let it cool while you ready the jars. Pack garlic to the neck and add the liquid. WIPE off the neck and threads of the jar and cover. Place in an area out of drafts and allow them to cool. IF the jar doesn’t seal just put that jar in the fridge. Wait about 1 week and enjoy.

the rice wine vinegar adds good flavor. Can be "addictive" hehehe

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