Garlic soaked in vinegar turns green making many people worried. Although experts have confirmed that garlic soaked in vinegar turning green is not poisonous, it reduces the taste and looks unappetizing.
The reason garlic turns green is that it is young garlic, which still contains a lot of resin, so when exposed to air and vinegar, it undergoes oxidation reaction to form a green color. Therefore, when making garlic soaked in vinegar, you need to know how to handle it properly to overcome this problem.
Preparing ingredients
Choose 200g of garlic. If you want delicious garlic, choose old garlic, firm bulbs. Small garlic cloves taste better than large ones, but peeling and preparing them takes longer. Purple-skinned garlic tastes better than white-skinned garlic, and single-bulb garlic tastes better than multi-bulb garlic.
One bottle of 500ml vinegar. There are many types of vinegar on the market. You should choose high-quality vinegar that is not black, has a mild flavor. Cheap vinegar is black and does not taste good.
Fresh chili peppers
Salt
Water
Glass jars or ceramic jars. Avoid soaking garlic in plastic jars as they will react poorly.
Preparing garlic:
Peel and slice the garlic cloves. Wash the garlic thoroughly and soak it in a dilute saltwater solution with a little sugar for about 30 minutes. Then drain the water. Soak the garlic again to prevent it from turning green. This process will reduce the essential oils of garlic but prevent it from turning green. To disinfect, you can blanch the garlic in boiling water, then quickly drain and let the garlic dry.
Wash the chili peppers and remove the seeds, then slice them. The amount of chili peppers depends on your family’s taste for spiciness. You can include or exclude chili peppers depending on your family’s taste.
Boil vinegar and water together with a little sugar until it boils and dissolves. If it foams, the acrid smell of vinegar will be reduced. Adding more sugar will make the vinegar taste smoother and faster to eat. You can choose to soak the garlic directly with 100% vinegar without adding water or sugar.
Soaking garlic in vinegar:
Let the garlic drain and put it in a glass jar. Remember to rinse the glass jar with boiling water and let it dry. Put the garlic and chili peppers into the glass jar. Then pour the cooled vinegar into the jar. Cover with a lid and store in a cool place. It takes about 2-3 days before it is ready to use. Avoid keeping the jar of garlic soaked in vinegar hot and in a sunny place as it will make them turn sour quickly and the garlic will not be crisp.
Garlic is a natural antibiotic that helps prevent illness. Therefore, actively eating garlic can help you prevent respiratory diseases. But be careful when choosing vinegar because non-standard vinegar can harm your stomach.
Each time, take a clean spoon to scoop out the garlic in vinegar, avoiding using a spoon that is being used to scoop out food into the jar of vinegar, as it will cause foaming.
The secret step to avoid green vinegar-soaked garlic, a useful trick to make garlic white crispy fragrant without turning green or mushy
vinegar-soaked garlic, a useful trick to make garlic white crispy fragrant without turning green or mushy’>Garlic infused vinegar adds a delightful flavor to dishes, but many people find that the garlic turns green due to improper handling.
