< Return to Seasonal Recipes

Pickled Green Garlic

Try adding pickled garlic to salads, potatoes, pesto, or smear it onto sandwiches. Use the brine as liquid for vinaigrettes


1 cup chopped green garlic (about 6-8 green garlic stalks)
1 cup champagne vinegar
2 cups water
1 tablespoon sugar
¼ teaspoon fennel seeds
¼ coriander seeds
½ black peppercorns
¼ teaspoon red pepper flakes


  1. Wash and trim the tops and bottoms off the green garlic stalks. Chop the stalks and cook for a couple minutes by simmering in a small amount of water just before the crisp-tender stage. Drain and add to a sterilized quart jar.
  2. Heat the remaining ingredients in a small saucepan over medium heat. Simmer for a few minutes. Pour the hot brine over the chopped green garlic in the sterilized jar. Let cool then secure the lid and let it cure in the refrigerator for at least 2 weeks before using.