Can you use pre-peeled garlic?

Yes! I suggest ensuring it's organic and rinsing the garlic well before using it. I used a mix of pre-peeled and freshly peeled garlic when I developed this recipe.

How long will pickled garlic last?

This pickled garlic recipe lasts 6-12 months in the fridge. It probably lasts longer, but it never lasts that long in our house because we eat it all!

Does vinegar destroy allicin in garlic?

Vinegar does not eliminate allicin in garlic but can reduce its potency. Allicin, a sulfur compound formed when garlic is chopped or crushed, is responsible for many of garlic's health benefits, including antimicrobial, anti-inflammatory, and antioxidant effects. Pickling garlic in vinegar may lower allicin levels, as the acidic environment can inhibit the enzyme activity needed for its production. However, some allicin may remain. To maximize allicin content, crush or chop the garlic and let it sit for 10 to 15 minutes before pickling. This waiting period allows allicin to form before vinegar exposure, helping preserve its potency.

What if the garlic turns blue?

When garlic is fermented, sulfur-containing compounds like alliin and alliinase interact with trace amounts of acidic substances, such as vinegar or lactic acid. This can form sulfur-rich pigments, causing the garlic to turn blue, purple, or green. This color change is entirely safe and natural, indicating no spoilage or issues with the fermentation process. Some garlic varieties, particularly young or freshly harvested bulbs, are likelier due to higher sulfur compound concentrations to show this blue coloring.

What are the health benefits of pickled garlic?

Gut Health Support: The live, active beneficial microbes from the sauerkraut brine act as probiotics, promoting a healthy balance of gut bacteria. Regular consumption of probiotics can help improve digestion, support immune function, and maintain a healthy gut microbiome. Immune Boosting: Garlic is known for its immune-boosting properties, thanks to its active compound, allicin. Allicin has antimicrobial, antiviral, and antifungal effects, which can help the body fight infections. (don't worry though, beneficial microbes aren't harmed by the garlic!) Anti-Inflammatory Properties: Both garlic and the probiotics from the sauerkraut brine have anti-inflammatory effects. Garlic can help reduce markers of inflammation in the body. Digestive Health: Apple cider vinegar and naturally acidic fermented vegetable brine are known for their digestive benefits. They can help balance stomach acidity and promote healthy digestion. The fermentation process of the garlic also aids in breaking down the food, making it easier to digest and absorb nutrients.

Can you eat straight pickled garlic?

You can enjoy pickled garlic straight from the jar as a flavorful and nutritious snack. The pickling process softens its sharpness and preserves beneficial probiotics. If you're new to its strong flavor, start with a small amount. Pickled garlic can also enhance salads, sandwiches, and charcuterie boards. Remember to store pickled garlic made with sauerkraut brine in the fridge to keep it fresh and maintain its probiotics.

How many pickled garlic cloves should you eat a day?

The ideal amount of pickled garlic to eat daily can vary based on your health goals and tolerance, but generally, 1-2 cloves per day is reasonable. This provides a good balance of health benefits without overdoing it, as garlic can have a potent flavor and medicinal properties.

My Easy Probiotic Pickled Garlic Recipe (only 3 ingredients)

Overhead view of a jar filled with probiotic pickled garlic cloves, fresh herbs like thyme and rosemary, and homemade sauerkraut brine, with a spoon resting inside. Fresh garlic and a linen cloth are visible in the background.

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Try this probiotic pickled garlic recipe, made with homemade sauerkraut brine and apple cider vinegar—a natural remedy, gut health booster, and a flavorful addition to any dish!

Author: Kaitlynn Fenley
Prep Time: 15 minutes
culturing time: 72 hours
Total Time: 72 hours 15 minutes
Category: Pickles
Method: Pickling

Ingredients

Garlic cloves, peeled
Sauerkraut brine*
Apple cider vinegar

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Instructions

How much of each ingredient you use will depend on how big a batch you make! The limiting factor is sauerkraut brine, so use that to determine your batch size. Since the brine is already acidified, and this is a refrigerator pickling process with beneficial microbes, it’s super safe and adjustable to various batch sizes.
Fill your jar with peeled and rinsed garlic cloves. (optional) add in a few herbs.
Pour sauerkraut brine over the garlic cloves until the jar is 3/4 full.
Top off the jar with apple cider vinegar.
Place a lid on the jar and shake the jar to mix.
Place the jar in the fridge for 72 hours before using the garlic. (I like to let it culture in the fridge for a week before using! The flavor gets better with time!) The garlic will keep in the brine in the fridge for 6-12 months.

Notes

Sauerkraut brine is the liquid from fully fermented sauerkraut. Homemade is best, but store-bought works fine.

Find it online: https://cultured.guru/blog/my-easy-probiotic-pickled-garlic-recipe-only-3-ingredients