Homemade Pickled Garlic Recipe (Fermented)

This pickled garlic is delicious, and it’s a really great way to learn easy fermentation techniques at home. This garlic is delicious in sauce, on top of pizza and even raw (if you’re brave enough!).

closeup of pickled garlic gloves

Ingredients for Naturally Fermented Garlic (Pickled Garlic)

  • 12 heads garlic
  • 2 teaspoons oregano
  • 2 teaspoons sea salt
  • 2 tablespoons whey, water kefir, or an additional 2 teaspoons of sea salt
  • filtered water

Remove the outer skins on the garlic and bake garlic heads at 300 degrees until the heads open and cloves can be easily removed. Remove garlic cloves and place in a quart size jar. Mix oregano, salt and whey or kefir with a half cup of filtered water. Pour mixture over garlic cloves. The garlic cloves should be completely covered with water mixture. Add more water if needed. Make sure to leave an inch between top of garlic and lid. Cover tightly and leave at room temperature for 3 days. Store in refrigerator.

Homemade Pickled Garlic Recipe (Fermented)
 
Author:
Ingredients
  • 12 heads garlic
  • 2 teaspoons oregano
  • 2 teaspoons sea salt
  • 2 tablespoons whey, water kefir, or an additional 2 teaspoons of sea salt
  • filtered water
Instructions
  1. Remove the outer skins on the garlic and bake garlic heads at 300 degrees until the heads open and cloves can be easily removed.
  2. Remove garlic cloves and place in a quart size jar. Mix oregano, salt and whey or kefir with a half cup of filtered water.
  3. Pour mixture over garlic cloves. The garlic cloves should be completely covered with water mixture.
  4. Add more water if needed. Make sure to leave an inch between top of garlic and lid.
  5. Cover tightly and leave at room temperature for 3 days. Store in refrigerator.

 

two jars of pickled garlic cloves

This recipe is linked to Fight Back Friday @ Food Renegade

SPECIAL OFFER

Pure Therapeutic Grade Essential Oils & Diffuser

Get started on your toxic-free journey with essential oils! As a gift, Coconut Mama Readers will also receive a 400 page reference book and beautiful diffuser necklace! Offer expires at midnight.

Click Here To Claim This Offer

Essential_Oils
About the author: Tiffany is a real food mama who lives in Oregon. She is a stay at home mom of three coconut babies. She is passionate about traditional and healing foods. As a true believer in the health benefits of coconut, she uses coconut products in almost all her cooking. Subscribe to The Coconut Mama’s Newsletter for more articles like this one.
11 comments… add one
  • Lori October 7, 2014, 1:31 pm

    could also use raw ACV, to ferment, like the idea of baking first, getting the skin off all those cloves could prove difficult.

    Reply
  • Tasha October 6, 2014, 1:47 pm

    I’m new to fermenting (just started my first water kefir–love it!) This garlic recipe sounds simple enough for me to try as a first time recipe. Thanks for posting.

    Reply
  • Jo Zimny September 30, 2014, 11:17 am

    Hi:

    I love garlic and the pickled garlic sounds intriguing. Just wondering if you’ve ever made black fermented garlic. In Oriental Asia this is rather common. I bought some at Trader Jo’s and it was really good, reminded me of garlic marinated in balsamic vinegar.

    Jo 🙂

    Reply
  • Debbie January 24, 2012, 9:27 am

    Do you have to bake the garlic? I put raw cloves in my fermented pickles and peppers – should I be baking them first?

    Reply
  • belenda October 8, 2011, 2:47 pm

    What would you use fermented garlic for?

    Reply
    • Coconut Mama October 9, 2011, 2:35 am

      You can use it for any recipe using garlic. I like to add it to my homemade salsa and guacamole.

      Reply

Leave a Comment

Rate this recipe: