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9 min
27/11/2025
Pickled garlic first surged in popularity in 2021 via TikToker @lalaleluu, who was seen eating pickled garlic straight out of a jar. But something else made it a viral sensation. It had something to do with a particular summer movie, some evolved vampires, slavery, white supremacy, sprinkled with voodoo and black magic (*cough, sinners, cough*). So, read on for the recipe, variations and why you must add it to your diet.
Almost like a scene from Ryan Coogler’s 2025 film, Sinners, it’s poetic how pickled garlic mania has become the internet’s darling yet again. In the film, pickled garlic (a natural vampire deterrent) is passed around the few ‘humans’ trapped in a house surrounded by vampires, to prepare for the impending fight. The resurgence of pickled garlic, through the film, marks a cultural moment where horror cinema, wellness trends, and social media collide. As much as garlic and vampires don’t mix (and the latter are fictitious), reality hits you like a bag of bricks; a jar of pickled garlic won’t fail you as it did for the lot in the film.
Eating one to two pickled‑garlic cloves a day can deliver benefits without the harshness of flavour associated with raw garlic, although overdoing it (more than 2-3 cloves daily) may cause garlic breath or mild blood thinning.
Pickled garlic retains much of the health boost of fresh garlic – and in some ways is gentler on the body. Fermented garlic contains antioxidants (like polyphenols and flavonoids) that help protect cells from oxidative stress – a factor linked to chronic diseases. Its organosulfur compounds are linked to heart‑health wellness, including modest reductions in LDL (bad) cholesterol and lowering blood pressure.
Fermented or pickled garlic can support gut health and immunity. The fermentation or pickling process can make garlic easier to digest and less irritating to the stomach, which helps especially if raw garlic feels too strong for you. Garlic (pickled or not) also supports immune function – its natural antimicrobial and antiviral properties remain active, which may help guard against common infections like cold and flu.
The original recipe requires just a jar of pickled garlic from your local grocery store, along with sriracha, chilli flakes, and thyme. Here's how to make it:
Ingredients:
1 jar of pickled garlic cloves (preserved in vinegar, not oil)
Sriracha sauce (to taste, approximately 3 tablespoons)
1 teaspoon Korean chilli flakes (gochugaru) or red pepper flakes
1-2 teaspoons dried thyme
Instructions:
Drain the vinegar from the jar of garlic (you can reserve it for salad dressings or sauces).
Squeeze in sriracha - Lala recommends using ‘a lot’ - then add a teaspoon of gochugaru, Korean chilli pepper.
Sprinkle in dried thyme to taste, about 1-2 teaspoons.
Close the jar and shake it until the garlic is evenly coated. Leaving just a touch of the original brine can help loosen and spread the spicy coating.
While nothing beats the OG, variations are floating around the internet. Here are a few you could try.
DIY pickled garlic from scratch
For those who can't find pre-made pickled garlic or prefer homemade versions, one popular TikTok creator made her own by adding 1 cup of hot water, 1 tsp of salt, and 1½ tbsp of sugar to a large jar with peeled garlic cloves, shaking for 1 to 2 minutes to dissolve the salt and sugar.
Probiotic-rich fermented version
This variation uses peeled garlic cloves, apple cider vinegar, and fermented sauerkraut brine, filling the jar with garlic, pouring sauerkraut brine until 3/4 full, then topping off with apple cider vinegar. This method creates a tangy, flavorful fermented garlic packed with gut-healthy probiotics.
Traditional Chinese sweet-and-sour pickled garlic
Tangcu suan uses a sweet-and-sour black vinegar-sugar brine, removing garlic's harsh, pungent spiciness and turning it sweet and mellow with a bright, crisp, refreshing tang. This version is served as a side dish and can be enjoyed on its own with the clove.
Refrigerator pickled garlic with dill
This variation combines distilled white vinegar, water, sugar, and salt with fresh dill and optional red pepper flakes, requiring at least two to three weeks before consuming to allow the dill-flavoured brine to permeate the garlic.
Garlic-infused honey
For a sweeter take, place peeled whole garlic cloves in a clean, sterilised jar, pour honey over the garlic, seal and let it sit on a counter for three days, opening occasionally to release gases. This fermented honey-garlic combination offers both medicinal and culinary benefits.
The garlic is ready to eat straight from the jar - it's zingy and spicy at the front, but surprisingly sweet at the same time. However, pickled garlic can also enhance many dishes:
Add to salads, sandwiches, and charcuterie boards
Mix into spaghetti sauces and salad dressings
Toss with sautéed vegetables
Blend into mashed potatoes
Top soups and pasta dishes
Incorporate into marinades or BBQ sauces
Another creative way to enjoy pickled garlic is to grate the pickled cloves into a paste to mix with soy sauce.
Refrigerator-pickled garlic lasts approximately 4 months in the refrigerator, and should be discarded if you see any signs of mould, yeast growth, or contamination or if the smell has changed. When removing garlic cloves for consumption, use a fork or knife rather than fingers to avoid contaminating the jar.
Lacto-fermented garlic can be stored for 6-12 months in the fridge. Honey-fermented garlic can be stored for up to a month at room temperature.
From Lala's spicy Korean-inspired version to traditional Chinese sweet-and-sour pickles, fermented probiotic-rich preparations, and honey-infused variations, pickled garlic has proven its versatility and staying power in the culinary world. Start with one to two cloves daily, keep your breath mints handy, and keep the vampires at bay.
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