Pickled Garlic

Eating garlic whole by the clove-ful may not seem like something that your child (or you too, for that matter!) would ever do.

Garlic has been studied for years and promoted as a natural immune booster, an antifungal, and so much more; it also adds delicious flavor to dishes.  It is definitely worth giving it a second chance and a regular place in our diet.

In an effort to get more garlic into our diets, I have tried making the following recipe.  It has been a success with my boys, especially my oldest, as he will eat the garlic off his own plate at mealtime and then try to steal the garlic off someone else’s plate as well!


Pickled Garlic

6 heads of garlic

1 tsp. dried oregano

1 Tbs. + 1 tsp. sea salt

1/4 cup water


1.  Separate the heads of garlic into cloves; place on a baking sheet and bake at 300 degrees Fahrenheit until the cloves start to open (about 20-30 minutes).  This roasts the garlic.  Allow to cool slightly, and then peel the cloves.

2.  Put the cloves into a glass Mason jar.  Add all the ingredients, put a tight lid on the jar, and shake to mix.

3.  Keep tightly covered at room temperature for 3 days, then transfer to the refrigerator.


When I first made this recipe, I made the mistake of thinking that the garlic needed to be completely submerged in the brine, and so I added a lot more water.  This was a mistake, and I ruined the whole batch.  There will only be a little brine in the bottom of the jar.  Occasionally throughout the day, shake the jar to coat the garlic again.  Do this until you transfer the garlic into cold storage.






May your breath always smell like garlic 🙂

~ Alicia

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