Quick Pickled Garlic Recipe - Home. Made. Interest. (2024)

FAQs

How long does it take for pickled garlic to be ready to eat? ›

Add pickling liquid to garlic, store:

Pour hot vinegar mixture over garlic in jar. Let stand, uncovered, until cooled to room temperature, about 45 minutes. Cover with lid, and refrigerate 8 hours. Serve.

A compound called allicin present in garlic can react in the presence of vinegar turning the cloves a blueish-green. This may happen when you are using older cloves, have certain minerals present in the water or have the cloves come in contact with certain metals like copper or cast iron (stainless steel is OK).

To prevent garlic from turning blue during fermentation, you can blanch the garlic cloves briefly before fermenting them. This can help reduce the chemical reaction that causes the colour change. However, be aware that blanching can slightly alter the flavour and texture of the garlic.

Refrigerator Life: The pickled garlic will last approximately 4 months in the refrigerator. Discard if you see any signs of mold, yeast growth, or contamination or if the smell has changed.

How much should you eat? Although no official recommendations exist for how much garlic you should eat, studies show that eating 1–2 cloves (3–6 grams) per day may have health benefits ( 1 ). If you notice any side effects after eating more than this amount, consider reducing your intake.

Because it can thin your blood, eating large amounts of garlic can increase bleeding risk. It can also react with other blood thinners, including: salicylate (aspirin) warfarin (Coumadin)

Later, the chemical reaction that makes garlic turn blue (the actual color is green-blue) is the formation ofpyrroles. When garlic is in contact with acetic acid (a monocarboxylic acid found in vinegar), the allicin reacts with amino acids and forms carbon-nitrogen rings called pyrroles.

Just like pickling, fermenting preserves your garlic but also increases its bioactivity, enriching it with probiotics which can help to heal the gut, improve digestion, and help our bodies to absorb nutrients better.

Storing garlic in vinegar is a safer option for preserving it as the acidic pH of the vinegar eliminates the risk of botulism. You can use any of your favorite kinds of vinegar – I like white wine vinegar – and submerge the garlic cloves in it as you would with oil. Store it in the fridge for a year or more.

These studies have found a number of complicated chemical processes responsible for garlic turning shades of blue, green, and even pink under certain conditions. The colors occur when enzymes and amino acids present in garlic react with the sulfur compounds responsible for garlic's pungent smell.

Why does pickled garlic not taste like garlic? ›

Unlike raw garlic, which has a spicy, sharp flavor, garlic that's pickled in vinegar becomes mellow and even slightly sweet.

Quick pickling, or refrigerator pickling, involves a simple boil-and-pour method of pickling. You take all of your ingredients, apart from the product that is being pickled, and bring them to a boil. The heating process helps activate the flavors in the brine and marry them together.

However, if you detect an unusually foul or rotten smell, this is a pretty clear indication that it has spoiled. Also, be on the lookout for mold and yeast growth, another sign that it's time to kick your pickled garlic to the curb.

Vinegars: Distilled white vinegar always works well for pickling, but apple cider vinegar is a good choice if you'd like a bit more flavor. I like to use a mix of 1/2 a cup each. Spicy: Add thin slices of hot chile peppers like jalapeños or serranos to the jar before adding the hot brine.

Screw the lid back on, and shake the jar vigorously until everything is mixed and the garlic is well-coated. "I always eat the whole glass in one sitting, and it's healthy, too!" says Lala; in another video, she noted that because the garlic is pickled, it doesn't have that strong a smell: "It's delicious.

Unlike raw garlic, which has a spicy, sharp flavor, garlic that's pickled in vinegar becomes mellow and even slightly sweet. You can eat it raw or add it to meals for a burst of unique flavor. Try it with whatever you're eating—you might be pleasantly surprised with an original flavor combination!

Let the garlic ferment in a cool, dimly lit place for about two weeks. You can also place the jars in your fridge but the cold temperature will slow down the fermenting process and it could take up to a month for the garlic to be ready. The garlic paste will turn golden brown once it is fermented and ready to use.

Cutting a garlic clove breaks its cells and releases stored enzymes that react with oxygen. That triggers healthy sulfide compounds, such as allicin, to form. Letting the chopped garlic stand for 10 to 15 minutes before cooking allows the compounds to fully develop before heat inactivates the enzymes.