Pickling garlic and promoting health, clove by clove

Pickling garlic and promoting health, clove by clove

Insert: You have this leeway

The garlic already has everything it needs for a good taste. Much does not have to be added to the bulb in the jar. A good olive oil is the best companion that keeps it healthy and tasty for a long time. A combination of vinegar and oil has also proven its worth as a preservative.

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Nevertheless, your own imagination does not have to be slowed down by these simple basic variants. The garlic doesn't necessarily need additional flavors, but it can go very well with some.

  • intensely fragrant herbs such as rosemary, thyme and oregano
  • dried chili peppers
  • Peppercorns and juniper berries
  • Cloves and bay leaves
  • fresh pieces of ginger
  • and much more

By the way, a pickled clove of garlic loses some of its sharpness and its strong taste. In addition to the newly won gentleness, the other companions also come into their own.

Basic recipe with olive oil

Quantities are actually unnecessary for this recipe. The only thing that is appropriate is that the amount of garlic is followed by roughly double the amount of oil. How much garlic you try to pickle is up to you. Would you like to fill a certain jar or process an available amount of garlic? The procedure is as follows:

  1. Obtain a suitable jar that is airtight and can be closed tightly.
  2. Thoroughly clean the glass with hot water and then let it dry completely.
  3. Divide the really fresh and flawless tubers into individual toes and remove the peel from them.
  4. Leave the toes whole or cut them into smaller pieces or slices.
  5. Put the garlic in the clean glass. This does not necessarily have to be full.
  6. Pour good olive oil into the glass. The garlic should be completely covered with it.
  7. Put the tightly closed jar in the refrigerator. Keep it there until the last clove of garlic is gone.
  8. Always remove the desired amount of garlic with a clean spoon so that no germs get into the jar.


Garlic in oil will last even longer if you keep the jar in the freezer. The oil-garlic mixture does not freeze and so the desired amount can be removed with a spoon at any time.

Garlic paste with oil

Garlic cloves pickled in oil need to be finely chopped when cooking some foods. Each time, that makes a bit of work that is even more difficult. The oily toes are slippery and can hardly be held securely. It is therefore a good idea to put garlic in as a paste for such cases.

  1. Fill the jar with garlic and oil as described in the basic recipe. So you have exactly the quantities you need for the glass.
  2. Now pour the contents into a bowl and puree them with a hand blender. Either very fine or coarser if you want to taste bits later while eating.
  3. Fill the finished paste into the jar and seal it airtight.
  4. Put the jar in the refrigerator or freezer.
  5. Gradually remove the portions that you need for soups, sauces or dips.


The same applies here: Always remove the garlic paste with a clean spoon so that no harmful germs can get into it.

Basic recipe with vinegar and oil

You need the following ingredients for the vinegar variant:

Original text

  • 5 fresh garlic bulbs, peeled
  • 500 ml of water
  • 500 white wine vinegar
  • olive oil
  • salt
  • Make a brew from white wine vinegar, water and salt, to which you can also add a few herbs of your choice.
  • Put peeled garlic cloves inside. Let it simmer on a low temperature for about 5 minutes.
  • Then take the pot off the stove and let the brew cool down completely.
  • Pour the stock into a sieve and let the garlic drain briefly.
  • Put the garlic in a clean glass and fill it with olive oil.
  • Put the tightly closed jar in the refrigerator, where the garlic should steep for about three days.
  • Garlic as a companion

    Pickled garlic doesn't always have to be the main ingredient in the jar. Since it is used in smaller quantities anyway, it makes sense to put it in the company of other ingredients.

    Just have a look around to see if you don't discover an interesting recipe with sheep cheese, mushrooms, tomatoes, peppers or the like. So you get two delicious things in your glass. If necessary, you can always fish one or the other clove of garlic out of the mixture.


    The shelf life of garlic in oil is several months. The darker and cooler it is stored, the longer it can be used.

    Pickled garlic can be used straight away, as well as for cooking.

    Conclusion for quick readers:

    • Basis: A good olive oil or a combination of vinegar and oil is sufficient for pickling
    • Additional ingredients: Depending on your preference, peppercorns, juniper berries, chili peppers, cloves or bay leaves are welcome
    • Herbs: Even intensely fragrant herbs such as rosemary, thyme and oregano harmonize with garlic
    • Recipe with oil: Ingredients: Fresh garlic as needed and about double the amount of olive oil
    • Step 1: Clean a well closable and sufficiently large glass and let it dry
    • Step 2: remove the peel from the garlic cloves; Leave whole or cut into slices
    • Step 3: put garlic in the jar and top up with olive oil; Garlic should be completely covered
    • Step 4: Close the jar tightly and put it in the refrigerator
    • Consumption: Always remove garlic with a clean spoon so that no germs get into the jar
    • Tip: Glass can also be stored in the freezer; Contents do not freeze, but last longer
    • Garlic paste: Garlic and oil can also be pureed and put into the jar as a practical paste
    • Recipe with vinegar: 5 fresh, peeled garlic bulbs; 500 ml each of water and white wine vinegar, olive oil; salt
    • Step 1: bring the water, white wine vinegar and salt to the boil; Add the garlic and simmer for 5 minutes
    • Step 2: Let the brew cool down first and then pour it through a sieve; Drain the garlic
    • Step 3: Put the garlic in a glass and top up with olive oil
    • Step 4: Let the garlic soak in the refrigerator for about 3 days; then enjoy in portions from the refrigerator
    • Garlic as a companion: Pickled mushrooms, sheep cheese, tomatoes, peppers, etc. Ä. benefit from its aroma
    • Shelf life: Pickled garlic can be kept for several months in a cool, dark place
    • Use: Pickled garlic can be used pure or for cooking

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