Commercial vinegar-pickled garlic, drained
1 cup
Pantry
Spicy pickled garlic.
Commercially pickled garlic tossed with hot sauce and dried herbs for a quick spicy condiment.
- Makes
- 1 cup, about 8 condiment portions
- Hands-on
- 5 minutes
- Total time
- 5 minutes
- Effort
- Easy
GET WHAT YOU NEED
Your shopping list
For 1 cup, about 8 condiment portions.
Sriracha
2 tablespoons
Chili powder
½ tablespoon
Dried thyme
½ tablespoon
Honey
1 tablespoon
Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.
KEEP IT SIMPLE
Tools & supplies
Clean bowl and spoon
Coats cloves without handling them.
Covered refrigerator container
Stores a small leftover portion.
STEP BY STEP
Make it
Choose
Use commercially pickled cloves in vinegar, not raw garlic or garlic packed in oil.
Drain
Measure and drain only the cup you will season. Keep unused garlic in its original brine.
Mix
Stir hot sauce, chili powder, thyme and honey together, then coat the garlic.
Serve
Serve as a condiment. Refrigerate promptly and use within 3 days or the original label’s shorter limit.
Good to know
- This is a seasoned pickle, not a home-canning or shelf-stable recipe.
- Do not replace pickled cloves with raw garlic or add oil for storage.
SAVE THE MAKING
Prefer it ready-made?
Compare these finished options with making your own.
Spicy pickled garlic
Already pickled and seasoned; follow its storage label.
Links go to the selected products. Availability and delivery vary by location; check the current listing and package size before ordering.
Sources & further reading
Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.
- Alphafoodie: Pickled Garlic, Spicy Version — Seasoning quantities using the source’s store-bought pickle option; home-pickling method excluded.
- Oregon State University: Preserving Garlic — Why garlic preservation and refrigeration cannot be improvised.