I love how ridiculously easy this is to make. It takes just minutes to prep, and after a short rest in the fridge, the flavors develop into something addictive. The garlic stays crisp, while the chili oil infuses it with heat and complexity. It’s versatile, lasts for weeks in the fridge, and instantly upgrades any dish I add it to.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Garlic cloves, peeled
1/2 cup chili flakes
1/2 cup oil
1/4 cup vinegar
1 tablespoon soy sauce
1 tablespoon sugar
Pinch of salt
Directions
Prepare the Jar: I start by placing peeled garlic cloves into a clean glass jar, filling it up about 3/4 of the way.
Add Chili Flakes: I sprinkle the chili flakes evenly over the garlic so they’ll infuse throughout.
Make the Brine: In a small bowl, I mix together the oil, vinegar, soy sauce, sugar, and a pinch of salt until the sugar dissolves.
Combine and Seal: I pour the mixture over the garlic until it’s completely submerged, then seal the jar tightly.
Shake and Chill: I give the jar a gentle shake to distribute everything, then refrigerate it for at least 24 hours before tasting.
Servings And Timing
Yield: About 1 medium jar (serves 4–6 as a condiment) Prep Time: 10 minutes Rest Time: 24 hours (minimum) Total Time: 1 day, 10 minutes
I usually make a jar ahead and keep it ready for whenever I need a spicy, garlicky kick.
Variations
Add Crunch: I sometimes throw in toasted sesame seeds or fried shallots for extra texture.
Sichuan Style: A pinch of ground Sichuan peppercorn adds a unique numbing spice.
Sweeter Version: For a milder kick, I increase the sugar slightly to balance the heat.
Extra Tangy: I add a squeeze of lemon juice or rice vinegar for more acidity.
Roasted Garlic Option: I lightly roast the garlic before pickling for a sweeter, softer flavor.
Storage/Reheating
I keep the sealed jar in the fridge for up to 3 weeks. The flavor gets stronger the longer it sits. I don’t reheat this—it’s best served cold or at room temperature as a topping or side.
FAQs
How Long Does Pickled Garlic Last?
I keep it refrigerated for up to 3 weeks. The garlic stays crisp, and the flavor deepens over time.
Is It Really Spicy?
Yes, but I can control the heat by adjusting the amount of chili flakes or choosing milder ones.
Can I Use Pre-Minced Garlic?
I don’t recommend it. Whole peeled garlic cloves give the best crunch and absorb flavor more slowly and evenly.
What Kind Of Oil Should I Use?
I usually use neutral oil like vegetable or canola. For extra flavor, I sometimes blend in sesame oil or a bit of olive oil.
Can I Eat It Right Away?
It’s best to wait at least 24 hours so the flavors can soak into the garlic, but I’ve snuck a clove early—it’s still tasty, just not as punchy.
Conclusion
Pickled Garlic in Chili Oil is one of those simple recipes that delivers big payoff. I love the crunch, the heat, and how it turns even the plainest meal into something special. Whether I spoon it over noodles or snack on the cloves straight from the jar, it’s always a flavor bomb worth making.
