For the pickled garlic

• 2 cups peeled garlic cloves 🧄
• 1 cup white vinegar (5% acidity)
• ½ cup water
• ¼ cup honey
• 1 tablespoon yellow mustard
• 1 tablespoon Dijon mustard
• 1 to 2 teaspoons red pepper flakes, to taste
• 1 teaspoon mustard seeds
• 1 teaspoon black peppercorns
• 1 teaspoon smoked paprika
• 1 to 2 tablespoons Buffalo-style hot sauce, to taste
• 1 teaspoon pickling salt
• ½ teaspoon garlic powder, optional
• 1 tablespoon unsalted butter, optional, for serving only

Ingredient Notes

Garlic

Choose firm, fresh, plump garlic heads with tight skins. Avoid cloves that are soft, sprouting, moldy or discolored. Peel the cloves carefully and discard any with blemishes. Peeling two cups of cloves takes time, so consider using the shortcut below.

White vinegar (5% acidity)

The vinegar provides the acidity that makes the brine tangy and helps make the environment less hospitable to bacteria. Use a vinegar clearly labeled 5% acidity. Do not dilute the brine more than the recipe states, and do not reduce the vinegar.

Honey

Honey adds rounded sweetness that balances the vinegar and heat. Note that honey should not be given to infants under 12 months, so keep that in mind when serving.

Yellow and Dijon mustard

Two mustards give the brine layered flavor: yellow mustard brings a bright, tangy edge, and Dijon adds depth and sharp warmth.

Mustard seeds and black peppercorns

These whole spices float in the brine and add classic pickling flavor and a subtle crunch.

Smoked paprika and red pepper flakes

Smoked paprika adds color and a gentle smoky quality, while red pepper flakes bring the heat.

Buffalo-style hot sauce

Choose a vinegar-based cayenne hot sauce for the classic Buffalo flavor. Brands vary in heat and salt, so start with 1 tablespoon and add more if you like. Because the sauce contains salt, taste before adding extra.

Pickling salt

Pickling salt contains no anti-caking agents, so it keeps the brine clearer. If you use another salt, check how it measures by weight, because fine and coarse salts differ in volume.

Butter (serving only)

A little melted unsalted butter tossed with the pickled garlic you are about to eat gives a Buffalo-wing-style finish. Do not add butter to the storage jar.