How to Make Pickled Garlic with Vinegar – Crunchy, Tasty, and Non-Green

PICKLED GARLIC & CHILI VINEGAR RECIPE
• 200g garlic
• 100g chili
• 200ml vinegar
• 2g salt
• 200g sugar
• 300ml water

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STEPS TO MAKE SWEET & SOUR PICKLED GARLIC AND CHILI AT HOME
• Peel the garlic. Wash garlic and chili thoroughly, then drain. Slice them into bite-sized pieces.
• Prepare a bowl of warm water. Add 3 tablespoons of sugar and 1/2 tablespoon of salt. Stir until dissolved, then soak garlic and chili for 1–3 hours.
• In a pot, combine vinegar, sugar, salt, and water. Stir until dissolved and bring to a boil. Turn off the heat and let it cool.
• After soaking, drain the garlic and chili. Rinse with hot water (80–90°C/176–194°F), then let them dry completely or pat dry with paper towels.
• Once dried, place garlic and chili into a jar. Pour in the cooled vinegar solution until fully submerged. Seal tightly. Let it sit for 2 days if using garlic slices, or 3–4 days if using whole cloves.

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TIPS FOR DELICIOUS SWEET & SOUR PICKLED GARLIC AND CHILI
• Choose large, firm garlic cloves with tight skins. Any type of chili can be used—such as cayenne, bird’s eye, or long red chilies.
• Soaking garlic in the sugar-salt solution is crucial; if not soaked long enough, the garlic sap won’t be fully released, which can cause the garlic to turn green when pickled.
• Pickled garlic and chili can be stored at room temperature.