Pickled Asian Garlic

Pickled Asian Garlic

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Course: Condiments
Keyword: Condiments
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 People


  • jar with lid
  • sauce pan

Adjust Servings


  • 3-4 heads garlic peeled
  • 1 cup soy sauce
  • 1 cup water
  • 1 cup rice vinegar
  • 1/4 cup cane sugar


  • Peel your garlic cloves and cut off the root end.
  • Add your garlic to sauce pan and pour over boiling water until garlic is covered. Cook on high for 4-6 minutes. This will help get rid of that sharp bite garlic has.
  • Add your garlic to a bowl of ice water.
  • In a small saucepan add your soy sauce, water, vinegar, and sugar and bring to a boil over medium heat. Cook for about 2 minutes.
  • Let sauce cool. Drain your cooled garlic and add them to a container with a tight lid. Pour over sauce and set in dark space for 1 week.
  • After a week drain pickle liquid into a sauce pain and bring to a boil for a minute. Allow to cool then pour back into your pickle jar. This will help with any unwanted bacteria.
  • Let sit for 3 more weeks in a dark spot. Then it’s ready to be used. Can last in the fridge for months. Serve as a condiment when ever you want a garlicky pickle bite with your meal.

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