Total Time
Prep 5 mins
Cook 5 mins

This recipe for Soy Pickled Garlic is fool-proof, and the longer you leave it to mature, the better the flavour. This recipe came from an Aussie magazine called Super Food Ideas.

Ingredients Nutrition


  1. Place the garlic cloves into a clean, sterilised jar of about 2 cup (500ml) capacity.
  2. Combine vinegar, soy, and sugar in a saucepan.
  3. Bring to the boil.
  4. Reduce heat and allow to simmer until mixture is slightly reduced.
  5. Pour the hot liquid over the garlic.
  6. Allow to cool slightly before sealing.


Most Helpful

Loved it. I did soak the garlic in pickling lime overnight, and rinsed very well, before canning. They were nicely crunchy and tasted fantastic after 3 weeks. And it's true, the longer they sit, the better they taste. Thanks for the keeper.

Mike McCartney June 09, 2006

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