Raw Pickled Garlic Chips

Raw Pickled Garlic Chips
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Recipe for Raw Pickled Garlic and Garlic Chips. These pickled garlic and garlic chips will be a pantry staple and can be used in several recipes.


  • 2 cups apple cider vinegar
  • 1/2 cup white wine vinegar
  • 1 cup filtered water
  • 1 1/2 cups mixed peppercorns
  • 1 1/2 teaspoons
  • Celtic sea salt
  • 1 teaspoon Thai chiles
  • 1 cup garlic cloves, peeled but left whole
  • 2 bay leaves
  • 1 oregano sprig


  1. To make pickled garlic:
  2. Combine the cider vinegar, wine vinegar, water, peppercorns, salt and chiles in a bowl until well mixed. Place the garlic cloves in a glass with a tight fitting lid and pour in vinegar mixture; it should immerse garlic cloves completely. Tuck the bay leaves and oregano sprig in among the garlic cloves. Cap tightly and refrigerate for 1 week before using. The garlic will keep in the refrigerator for up to 1 month.
  3. To make garlic chips:
  4. Remove the pickled cloves from the brine and slice very thinly lengthwise. Arrange the slices on a dehydrator shelf and dehydrate at 105° F for 12-14 hours or until dry. Use immediately or store in an airtight container at room temperature for up to 1 week.