Pickled garlic recipe
Learn to make Chinese-style pickled garlic that is tangy, sweet, and packed with flavor using simple ingredients. Makes 2 cups of garlic cloves.
Servings: 8 servings
Equipment
- Two Glass mason jars 500 ml
Ingredients
- 2 cups garlic cloves peeled, fresh, and firm (8-10 oz | 225-280 g)
- 1 cup distilled white vinegar
- 1/2 cup water (best distilled water)
- 1/3 cup coconut sugar (or brown sugar)
- 1 tbsp honey
- 1/4 cup soy sauce
- 1 tbsp sesame oil
- 3-4 slices fresh ginger 0.5 oz (15 g)
- 1 tsp red pepper flakes optional, for spice
- 1 tsp whole Sichuan peppercorns for tingly flavor
Instructions
- Blanch the garlic: Bring a pot of water to a boil. Blanch the peeled garlic cloves for 30 seconds to remove the raw edge. Drain and let them cool completely.
- Pat dry the garlic: Use clean paper towels to pat the garlic cloves dry. It’s important to do this step well—wet garlic is more likely to turn blue or green after pickling.
- Prepare the brine: In a small saucepan, combine distilled white vinegar, water, soy sauce, sugar, honey, sesame oil, ginger slices, and optional spices like red pepper flakes and Sichuan peppercorns.
- Bring the mixture to a simmer over medium heat for 6 minutes, stirring until the sugar and honey dissolve. Remove from heat.
- Pack the garlic: Place the cooled garlic cloves into a sterilized glass jar. Pour the hot brine over the garlic, making sure the cloves are completely submerged.
- Cool: Let the jar cool to room temperature (about 1-2 hours) before sealing it tightly.
- Storage: Store the jar in the refrigerator for at least 5 days before eating to allow the flavors to develop. The pickled garlic will keep for 2-3 months in the fridge.
Notes
- Ingredient selections:
- Garlic buying tips: Buy fresh, firm garlic cloves that are bright and free of soft spots and no visible sprouts.. Avoid wet or soggy garlic.
- Sichuan peppercorns: Use whole, red-colored peppercorns in vibrant dark red. Avoid black and brown ones that look dry and moldy.
- Storage Tips
- Always use a clean, non-reactive utensil (e.g., stainless steel, plastic, or wood) to remove garlic from the jar to avoid contamination.
- Ensure the garlic cloves are fully submerged in the brine to maintain freshness and prevent mold or spoilage.
- Let it Cool First: After pouring the hot brine over the garlic, allow the jar to cool to room temperature. This typically takes 1 to 2 hours, depending on the environment. This step prevents rapid temperature changes that could crack the glass jar and also stabilizes the pickling process.
- Store in the refrigerator: Once the jar has cooled completely, place it in the refrigerator to stop any microbial activity and ensure food safety.
- Refrigerated Shelf Life: Pickled garlic stored in the refrigerator can last up to 2 to 3 months, thanks to the high acidity of the vinegar acting as a preservative.
- Flavor Development: For the best flavor, let the garlic sit in the brine for at least 5 days, though 2 to 3 weeks is even better for deeper flavor infusion.
- Why Garlic Turns Blue/Green
- Natural Enzymatic Reaction: Fresh garlic contains sulfur compounds and natural enzymes. When exposed to acidic environments like vinegar, these compounds can react to form pigments, resulting in blue or green hues.
- Type of Garlic: Younger or fresher garlic, especially if it’s not fully cured, is more prone to turning blue/green due to higher enzyme activity.
- Minerals in Water or Utensils: Trace minerals like copper or iron in water or reactive utensils (e.g., copper or aluminum) can trigger discoloration.
- Is It Safe to Eat?
- Yes! The blue/green color is purely aesthetic and does not affect the safety or taste of the garlic. It’s perfectly fine to eat pickled garlic with this discoloration.
- How to Prevent Blue/Green Garlic
- Use Mature Garlic: Choose garlic that’s well-cured and firm, avoiding younger, "wet" garlic for pickling.
- Blanch the Garlic: Blanching garlic cloves for 30 seconds helps deactivate the enzymes responsible for color changes.
- Use Distilled Water and Vinegar: Opt for distilled water and vinegar to minimize mineral content that can contribute to discoloration.
- Avoid Reactive Utensils: Use glass jars and non-reactive utensils (e.g., stainless steel or plastic) instead of copper or aluminum during preparation and storage.
Nutrition
Serving: 0.25cup | Calories: 109kcal | Carbohydrates: 20g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 430mg | Potassium: 169mg | Fiber: 1g | Sugar: 7g | Vitamin A: 80IU | Vitamin C: 11mg | Calcium: 69mg | Iron: 1mg