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Food & Receipts

“The Secret to Perfect Pickled Garlic: Add a Crunch with a Color-Preserving Twist”

18 May, 2025

Pickled garlic is a popular side dish due to its tangy, mildly spicy, and distinctive flavor. However, one common concern when preparing this dish at home is the garlic often turns green or blue, making the jar of garlic look unappetizing and leading people to mistakenly believe it has gone bad, even though it is still edible.

So, how can you keep pickled garlic crisp, beautifully white, and prevent it from changing color? The secret lies in a simple ingredient that many people overlook: sugar.

Why Does Pickled Garlic Turn Green?

The green color in garlic is a chemical reaction between the acid in the vinegar and the sulfur compounds present in garlic. Specifically, when garlic is cut or crushed, the enzyme alliinase becomes active and produces sulfur compounds. When these compounds come into contact with acid, they can form a blue or green substance.

Although it is harmless, this phenomenon often makes consumers wary and reduces the appeal of the dish.

The Secret to Crisp, Delicious Pickled Garlic That Stays White

To address this issue and achieve the desired crispness in your pickled garlic, simply add a small amount of sugar to the pickling vinegar solution. Sugar helps neutralize the acidity, while also slowing down the reaction between the vinegar and sulfur in the garlic, thus preserving its natural white color.

Additionally, sugar tempers the sharp sourness of the vinegar, resulting in a more balanced, palatable, and flavorful dish.

The Right Way to Make Pickled Garlic, Preventing the Green Discoloration

Ingredients:

Garlic: 300g (preferably local garlic with small, firm cloves)
White vinegar: 300ml (opt for rice vinegar or cultured vinegar)
Sugar: 3 tablespoons
Salt: 1 teaspoon
Fresh chili (optional)
Clean, sterilized glass jar

Instructions:

Peel the garlic and soak it in a mild salt solution for about 10 minutes to reduce its pungency. Then, drain and ensure the garlic is completely dry. It’s important to remove all moisture to prevent mold from forming.
Make the pickling solution: Combine vinegar, sugar, and salt in a pot. Heat gently until the sugar and salt dissolve, no need to boil. Allow the solution to cool completely.
Arrange the garlic: Place the garlic cloves and a few chili slices (if using) into the clean glass jar. Pour the cooled vinegar solution into the jar, ensuring the garlic is fully submerged.
Pickling and storage: Secure the lid tightly and store the jar in a cool, dry place, away from direct sunlight. It will be ready to eat in about 5-7 days.

The garlic will remain crisp, flavorful, and beautifully white without any discoloration.

Pickled Garlic with a Twist: Add This Ingredient to Prevent Color Change

Important Notes When Making Pickled Garlic

Ensure the garlic is thoroughly dry before pickling.
Avoid using vinegar with extremely high acidity or low-quality industrial vinegar.
You can briefly blanch the garlic in warm water (40-50°C) for 1-2 minutes to reduce the enzymes that cause the color change.
Refrain from opening the jar frequently during the first few days to prevent bacterial contamination.

By adding a touch of sugar to your pickling vinegar, you can enjoy a delicious jar of crisp, perfectly white pickled garlic without the worry of discoloration. It’s a simple trick that makes a significant difference, ensuring a tasty and safe treat for your family.