Pickled Garlic Recipe

Bold, punchy, and delightfully crisp, Vietnamese pickled garlic delivers a bright, tangy bite in every clove. Gently pickled to mellow its sharpness while preserving its signature aroma, it strikes a perfect balance of savory, sour, and subtly sweet flavors. Whether enjoyed as a zesty side, added to noodles, paired with grilled meats, or used to enhance your favorite Vietnamese dishes, this pickled garlic brings a vibrant kick that’s both classic and irresistibly addictive.

Vietnamese Pickled Garlic (Tỏi Ngâm Giấm)

Ingredients

  • 2 cups peeled garlic cloves (about 250 g)
  • ¾ cup white vinegar (180 ml)
  • ½ cup white sugar (100 g)
  • ½ cup water (120 ml)
  • 1 tsp salt (5 g)
  • Optional: 2–4 red chili peppers (20 g)

Quick Steps

  • Peel garlic cloves and rinse briefly
  • Blanch in simmering water for 30–45 seconds
  • Cool in ice water, then drain well
  • Mix vinegar, sugar, water & salt until dissolved
  • Pack garlic (and chili) into a clean jar
  • Pour brine over garlic, fully submerging it
  • Seal and refrigerate for 5 days

Pro Tip

Keep garlic fully submerged for best results. After 5 days, it develops a mellow, sweet-tangy crunch that improves over time.