Recipes for pickled garlic always have you put the garlic (peeled or unpeeled, whole or separated into cloves) into a solution of vinegar, sugar, water, and salt. Then you put something on top of the cloves to keep them submerged.
Every time I've tried this, the garlic develops a turquoise color, starting at the root end. I've done it with different pickling solutions, and the result is always the same!
Has anyone here actually pickled garlic themselves? Did your garlic turn blue? It's making me crazy!
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