Directions:
- Peel cloves; if large, cut in half lengthwise.
- In a non-reactive saucepan, combine vinegar, sugar and salt.
- Bring to boiling and stir until sugar dissolves.
- Drop garlic into mixture and cook, uncovered, over high heat 1 minute, stirring occasionally.
- Remove from heat; let cool.
- Store in tightly covered jar in refrigerator for 3 months or longer.
- To make a crisper, slightly spicier garlic pickle, add 1/16 to 1/8 teaspoon alum and 1/2 teaspoon crushed red peppercorns.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 132.4 Kcal (554 kJ) | ||
| Calories from fat | 4.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 1% | |
|---|---|---|---|
| Sodium | 155.03mg | 6% | |
| Potassium | 205.68mg | 4% | |
| Total Carbs | 29.33g | 10% | |
| Sugars | 13.01g | 52% | |
| Dietary Fiber | 1.02g | 4% | |
| Protein | 3.06g | 6% | |
| Vitamin C | 15.8mg | 26% | |
| Iron | 1mg | 6% | |
| Calcium | 95.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 122.03 Kcal (511 kJ) | ||
| Calories from fat | 4.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.47g | 1% | |
|---|---|---|---|
| Sodium | 142.88mg | 6% | |
| Potassium | 189.57mg | 4% | |
| Total Carbs | 27.03g | 10% | |
| Sugars | 11.99g | 52% | |
| Dietary Fiber | 0.94g | 4% | |
| Protein | 2.82g | 6% | |
| Vitamin C | 14.6mg | 26% | |
| Iron | 0.9mg | 6% | |
| Calcium | 87.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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