Pickled Garlic Recipe: A Tangy Homemade Staple for Flavor Boost

Garlic Scape Pesto

You will want to give this pickled garlic recipe a try if you love bold, tangy flavors and homemade food storage. I love, and I mean LOVE, having a jar of pickled garlic in the fridge.

It wakes up sandwiches, salads, roasted vegetables, and creamy dips. This garlic scape pesto is the fresh, vibrant counterpart. It is garlicky, lemony, cheesy, fresh, and vibrantly green, and it comes together in about five minutes. I use it on bread, pasta, vegetables, and proteins.

The full garlic scape pesto recipe is a wonderful way to use garlic scapes when they are tender and abundant. I like to keep a jar of pickled garlic right next to the pesto. That way I have two totally different garlic flavors ready to go. You can read the original garlic scape pesto recipe for more inspiration.

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Make a batch of pickled garlic first. Then, when the garlic scapes appear, blend them into pesto. You will have a full garlic lovers fridge.

If you are here for the tangy homemade staple, the pickled garlic recipe and its creamy aioli are included below. I still wanted to share the pesto because it is one of my favorite ways to use the whole garlic harvest.

What are Garlic Scapes

Garlic scapes are the curly, tender green stems that grow from the bulb of the garlic plant. They are harvested before the plant flowers. If you see them at a farmers market or in your garden, grab them. They have a mild flavor that reminds me of onion, scallions, and garlic all at once.

Because scapes are less intense than mature cloves, they work beautifully in a fresh pesto. You can also chop them into eggs, stir fries, or compound butter. For this pesto, their tender texture makes them easy to blend.

Ingredients You’ll Need

This page has three simple homemade recipes: pickled garlic, pickled garlic aioli, and garlic scape pesto.

I keep the ingredients separate so you can make one or all three.

For the Pickled Garlic

• 1 cup peeled garlic cloves
• 1 cup white vinegar
• 1/2 cup water
• 2 tablespoons sugar
• 1 teaspoon salt
• Optional herbs and spices like rosemary, thyme, or red pepper flakes

For the Pickled Garlic Aioli

• 1/2 cup mayonnaise
• 2 tablespoons finely chopped pickled garlic
• 1 teaspoon lemon juice
• Salt and pepper to taste

For the Garlic Scape Pesto

This pesto leans on six familiar ingredients, and each one does a job.

• Garlic scapes provide mild garlic flavor and bright green color.
• Basil adds classic pesto flavor and helps keep the color fresh.
• Walnuts add structure and a little sweetness.
• Parmesan brings savory umami.
• Lemon adds acidity and brightness.
• Extra virgin olive oil emulsifies the mixture into a smooth sauce.

You will also want salt and pepper for seasoning, plus a food processor or blender.

How to Make Garlic Scape Pesto

The pesto comes together quickly, but I like to move in steps so the texture stays smooth and bright.

1. Trim the garlic scapes and cut them into one inch pieces.
2. Pulse the scapes and basil in a food processor until they begin to break down.
3. Add the walnuts and pulse again.
4. Stream in the extra virgin olive oil slowly until the mixture looks emulsified.
5. Blend in the Parmesan and lemon juice.
6. Season with salt and pepper to taste.

That is it. You get a spoonable, vibrant pesto that works warm or cold.

How to Make Pickled Garlic

This is my favorite make ahead fridge staple. The method follows a simple homestead pickled garlic guide.

1. Prepare the garlic. Peel the garlic cloves. You can peel them yourself or use pre peeled cloves.
2. Create the brine. In a saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
3. Pack the jar. Place the peeled garlic cloves in a clean, sterilized glass jar. Add any optional herbs or spices.
4. Pour the brine. Carefully pour the hot brine over the garlic cloves, making sure they are completely submerged.
5. Cool and seal. Let the jar cool to room temperature. Once it is cool, seal it with an airtight lid.
6. Pickle. Store the sealed jar in the refrigerator for at least one week so the flavors develop. The longer it sits, the more intense the flavor becomes.

How to Make Pickled Garlic Aioli

Once your pickled garlic is ready, this sauce comes together quickly.

1. In a bowl, combine the mayonnaise, finely chopped pickled garlic, and lemon juice.
2. Mix well until everything is thoroughly combined.
3. Season with salt and pepper to taste.
4. Serve the aioli as a dipping sauce for roasted vegetables or seafood, or use it as a spread for sandwiches.

Expert Tips!

These are the little things that make both recipes easier and more delicious.

• Pulse pesto ingredients in stages for a smoother result.
• Trim any woody ends from the garlic scapes before blending.
• Add the olive oil slowly so the pesto emulsifies instead of separating.
• Avoid overprocessing the pesto. Overblended basil can turn bitter.
• If the pesto tastes a little bitter, add more basil or Parmesan to balance it.
• For a thinner pesto, add a little more olive oil.

For pickled garlic, peeling the cloves yourself gives you the freshest texture, and pre peeled cloves are fine when you need a shortcut. Make sure the garlic stays completely under the brine. That helps it pickle evenly and keeps it safe in the fridge.

I also like to let the pickled garlic sit the full week before tasting. It is hard to wait, but the flavor really does get better as it sits.

Preparation and Storage

Garlic scape pesto will last for up to one week in an airtight container in the refrigerator. For longer storage, freeze it for up to six months. My favorite freezer trick is to portion the pesto into ice cube trays, freeze it solid, then transfer the frozen portions to an airtight container or freezer bag.

Homemade pickled garlic can last for several months in the refrigerator when stored in an airtight container. I try to keep it toward the back of the fridge where the temperature stays steady. Use a clean spoon every time you pull out a few cloves.

The pickled garlic aioli is best made fresh because it starts with mayonnaise. I mix only what I need for the meal and keep any leftovers chilled.

Label your jars and containers with the date. It only takes a few seconds, and you will always know what is freshest.

FAQs

Pickled Garlic + Pickled Garlic Aioli

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Garlic Scape Pesto You will want to give this pickled garlic recipe a try if you love bold, tangy flavors and homemade food storage. I love, and I mean LOVE, having a jar of pickled garlic in the fridge.

Ingredients

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Pickled Garlic
1 cup peeled garlic cloves
1 cup white vinegar
1/2 cup water
2 tablespoons sugar
1 teaspoon salt
herbs and spices like rosemary, thyme, or red pepper flakes

Pickled Garlic Aioli
1/2 cup mayonnaise
2 tbsp finely chopped pickled garlic, finely chopped
1 tsp lemon juice
salt
pepper

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Instructions

Pickled Garlic
1-Prepare the Garlic: Prepare the Garlic: Start by peeling the garlic cloves. You can either buy pre-peeled cloves or peel them yourself.
2-Create the Brine: Create the Brine: In a saucepan, combine the white vinegar, water, sugar, and salt. Bring the mixture to a boil, stirring until the sugar and salt dissolve.
3-Pack the Jars: Pack the Jars: Place the peeled garlic cloves in a clean, sterilized glass jar. Add any optional herbs or spices for flavor.
4-Pour the Brine: Pour the Brine: Carefully pour the hot brine mixture over the garlic cloves in the jar, ensuring they are completely submerged.
5-Cool and Seal: Cool and Seal: Allow the jar to cool to room temperature. Once cool, seal the jar with an airtight lid.
6-Pickling Process: Pickling Process: Store the sealed jar in the refrigerator for at least one week to allow the flavors to develop. The longer you wait, the more intense the flavor will become.

Pickled Garlic Aioli
7-In a bowl, combine the mayonnaise, finely: In a bowl, combine the mayonnaise, finely chopped pickled garlic, and lemon juice.
8-Mix well until all the ingredients are: Mix well until all the ingredients are thoroughly combined.
9-Season with salt and pepper to taste: Season with salt and pepper to taste. Adjust the seasoning according to your preference.
10-Serve this Pickled Garlic Aioli as a: Serve this Pickled Garlic Aioli as a dipping sauce for roasted vegetables, seafood, or as a flavorful spread for sandwiches.

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