Ingredients
- 1 cup white vinegar
- 1 cup water
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 2 cups garlic cloves peeled
- 1 teaspoon red pepper flakes
- 1/4 cup fresh dill chopped
Instructions
- In a medium saucepan, combine vinegar, water, sugar, and kosher salt. Bring the mixture to a boil over medium heat, stirring until the sugar and salt dissolve.
- Add the peeled garlic cloves to the boiling mixture and simmer for about 2 minutes.
- Remove from heat. Stir in red pepper flakes and fresh dill. Transfer the garlic and brine into sterilized jars, ensuring garlic is submerged in the brine.
- Allow the jars to cool to room temperature, then seal and refrigerate. The pickled garlic will be ready to eat after 1 week and can be stored in the refrigerator for up to 3 months.
