Pickled Garlic with Jalapenos

Cindy Berry


If you like spicy and sweet, your going to love this. When I make a cheese and pepperoni tray I add grapes, pickels, olives and pickeled garlic. Most of the time I have to refill the garlic first.

★★★★★ 2 votes
12 pints
2 Hr
10 Min


3 qt
white vinegar
7 c
9 Tbsp
pickeling spice
crushed red pepper
jalapenos, fresh (sliced) be sure to wear gloves.
12 pt
canning jars and lids


1Separate enough garlic from heads to fill 12 pint canning jars. Peel garlic.
2Combine white vinegar, sugar and pickeling spice in large pan. Bring to a boil and then simmer for 10 min.
3Place one slice jalapeno in bottom of each jar fill. Fill each jar with garlic. Sprinkle some crushed red pepper flakes over top of garlic.
4Pour hot vinegar mixture over garlic fill to about 1/4 inch from top. Wipe any excess vinegar or seeds off top of jar and seal with lids, tightly.
5Process the filled jars in boiling water for 10 min. Remove from water and wait for the popping of the lids to start.
6Let cool completely and store. The longer the jars sit the more pickeling flavor. Enjoy!

About this Recipe

Course/Dish: Other Snacks
Hashtags: #Garlic, #canning