When making homemade pickled garlic, you may sometimes encounter the garlic turning green. To avoid this, make sure to save the following tips for making pickled garlic.

Why does pickled garlic turn green?

Pickled garlic is a popular side dish. It can enhance the flavor of dipping sauces and be served with fried foods, spring rolls, noodles, and pho. Garlic soaked in an acidic environment increases its medicinal compounds, offering great health benefits. Pickled garlic helps reduce blood cholesterol, prevent cardiovascular diseases, protect against atherosclerosis, and slow down the aging process.

Normally, when making pickled garlic, the cloves will retain their natural white color. However, in some cases, the garlic may turn green. This happens because the garlic is still young. This color change is completely normal, and green garlic is still safe to eat. However, its flavor and benefits will not be as good as properly pickled garlic.

---

Tips to prevent pickled garlic from turning green

– Choosing garlic

Select mature garlic bulbs that are firm, full, and free of pests, rot, or deformities. The outer skin should be dry and not wrinkled.

– Peeling the garlic

Peel off the outer skin and rinse the cloves with boiled, cooled water. You can pickle the garlic whole or slice it thinly. Whole cloves stay crispier and retain more essential oil, but they take longer to become sour. If you need it ready sooner, slice the garlic before pickling.

– Soaking garlic in saltwater

Prepare a bowl of boiled water, add 1 teaspoon of salt, and stir until dissolved. Let the water cool slightly, then soak the garlic for about 1 hour. After that, remove and drain well.
If you don't want to use saltwater, you can rinse the garlic with vinegar before pickling.

While soaking the garlic, you can prepare the pickling liquid with rice vinegar, sugar, and water. Bring the mixture to a boil, then let it cool completely.

You may also add chili peppers. Rinse them well and drain. Depending on preference, you can pickle whole chilies or sliced ones.

– Pickling the garlic

Use a glass jar and sterilize it by boiling to ensure hygiene. Let it dry completely.

Add the garlic and chilies to the jar, then pour in the cooled pickling liquid until all ingredients are submerged. Close the lid tightly and place the jar in a cool, dry area. Depending on the temperature, you can start eating the pickles after 2–3 days.

When taking garlic out to eat, make sure to use clean utensils such as a spoon or chopsticks. Take only the amount needed into a separate bowl, then close the jar tightly again and store it in a cool place.