Question 1

Why did my pickled garlic turn blue?

Accepted Answer

Don’t worry, it’s safe to eat!

Garlic cloves sometimes turn blue when pickled due to the chemical reaction between the garlic and vinegar.

To help prevent this, use a stainless steel pot rather than copper or aluminum, blanch the garlic in boiling water before pickling, and remember to keep both your fresh and pickled garlic stored in a dark place.

Of course, sometimes the blue color will happen anyway, so don’t fret if your garlic takes on a hue.

As long as it is simply colored and not moldy, it’s safe to eat and won’t taste any differently than the other garlic.

Question 2

Can I make this pickled garlic spicier?

Accepted Answer

For hot pickled garlic, add a whole dried chile to each jar of garlic.

Good dried chiles to use for pickles are chiles de arbol or guajillo chiles.

You could also use a fresh hot pepper. I make a small cut up the side of the fresh pepper to help the flavor infuse.

Question 3

Is this recipe suitable for canning?

Accepted Answer

If you want to preserve pickled garlic for long-term storage, this recipe can be safely canned.

Make sure to use clean, sterilized jars with new bands and lids.

Process your jars in a water bath canner for 10 minutes, then let rest on the counter for 24 hours undisturbed. Check to make sure the lid has sealed, label, and store in the pantry for 18 months.

Any jars that have not been sealed should be stored in the refrigerator.

Type

Pickled Garlic

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