Tips

“Is Blue Pickled Garlic Edible? A Guide to Making Pickled Garlic”

Pickled garlic is a favorite condiment for many, but what about when it turns green? Is it still safe to consume? Uncover the answer in our insightful article!

Administrator

13 July, 2024

Garlic consumption offers numerous health benefits, and it can be used as a seasoning or prepared as a side dish. Pickled garlic is a popular side dish, but in some cases, it turns green, causing concern for consumers. So, is it safe to eat pickled garlic that has turned green? What precautions should be taken to prevent garlic from turning green during pickling? Let’s explore these questions together!

1Benefits of Pickled Garlic

Pickled garlic is not only delicious but also offers a plethora of health benefits:

Boosts the immune system and helps fight off colds and flu.
Lowers blood pressure.
Stimulates the taste buds when used as a condiment.
Significantly reduces the risk of cancer.
Aids in weight loss when consumed after meals, along with regular exercise.

Benefits of Pickled Garlic

2Is Pickled Garlic Safe to Eat if it Turns Green?

It is common for pickled garlic to turn green, and it is understandable that this color change may cause concern. The reason behind this phenomenon is that vinegar has an acidic nature, and when used to pickle garlic, it reacts with the amino acids present in the garlic, forming carbon-nitrogen rings called pyrroles.

When these pyrroles combine, they create polypyrroles, resulting in color formation. If four pyrroles come together, they produce a green color, while three pyrroles result in a blue shade.

Therefore, if your pickled garlic turns green or blue, it is generally safe to consume, and the color change does not affect the flavor of the garlic.

Although it is edible, the quality and medicinal benefits of the pickled garlic may be reduced compared to properly prepared garlic.

Pickled Garlic Turning Green is Still Edible

3How to Prevent Garlic from Turning Green During Pickling

Preparing pickled garlic is quite simple. After peeling and halving or slicing the garlic, you should soak it in a solution of 1 liter of water mixed with 30g of alum for about 30 minutes before rinsing and drying it. This process helps prevent the garlic from turning green.

Next, you’ll need to boil the garlic briefly in a solution of alum and water, and then prepare a mixture of vinegar, filtered water, sugar, and salt, bringing it to a boil and allowing it to cool. Finally, combine all the ingredients in a glass jar and store it in a cool, dry place.

Preventing Garlic from Turning Green During Pickling

For Reference:

You may also like

Frequently asked questions

Yes, blue pickled garlic is perfectly safe to eat. The blue color is a natural occurrence and is not harmful. In fact, it is a sign that the garlic has been properly pickled and is ready to be consumed.

To make pickled garlic, you will need garlic cloves, vinegar, water, salt, and optional spices such as peppercorns, red pepper flakes, or bay leaves. First, peel and sterilize the garlic cloves. Then, pack them into sterilized jars. In a saucepan, heat the vinegar, water, and salt until the salt has dissolved. Pour this brine over the garlic cloves, ensuring they are fully submerged. Seal the jars and process them in a boiling water bath for 10 minutes. Let the garlic pickle for at least two weeks before consuming.

The blue color in pickled garlic is caused by a chemical reaction between the garlic compounds and the acidic brine. This reaction is natural and safe, and it indicates that the pickling process is working as it should.

Properly canned and sealed pickled garlic can last for up to a year if stored in a cool, dark place. Once opened, it should be refrigerated and consumed within a few months.

Yes, you can eat the whole pickled garlic clove, including the skin. However, some people prefer to remove the skin before consuming, as it can be a bit tough and fibrous.