I fixed my blue pickled garlic!

Ingredients

• 2 cups Garlic Cloves (peeled and thinly sliced)
• 4 cups Water (divided, room temperature)
• 1.5 cups Granulated Sugar (split: 1 cup for first brine, 0.5 cup for second brine)
• 1 cup Rice Vinegar (unseasoned, raw)
• 3 pieces Thai Red Chilies (thinly sliced; adjust for heat)
• 1 teaspoon Sea Salt (optional, for flavor balance)

Instructions

1. Slice the Garlic

   Peel the garlic cloves and slice them thinly (about 1‑2 mm) on a clean cutting board.

   Time: PT5M

2. Prepare First Brine (Water‑to‑Sugar 2:1)

   In a mixing bowl combine 2 cups water with 1 cup granulated sugar. Stir until fully dissolved.

   Time: PT5M

3. Soak Garlic to Prevent Bluing

   Submerge the sliced garlic in the first brine, cover, and let sit for 2 hours at room temperature.

   Time: PT2H

4. Rinse the Garlic

   After soaking, drain the garlic using a fine mesh strainer and rinse quickly under cold running water.

   Time: PT2M

5. Prepare Second Brine (Water‑to‑Rice Vinegar 2:1)

   In a clean bowl combine the remaining 2 cups water, 1 cup rice vinegar, 0.5 cup sugar, and 1 tsp sea salt. Stir until sugar dissolves.

   Time: PT5M

6. Add Sliced Chilies

   Slice the Thai chilies thinly and add them to the second brine for extra heat and aroma.

   Time: PT2M

7. Pack Garlic and Pour Brine

   Place the rinsed garlic slices into the sterilized glass jar, pour the chili‑infused brine over them, leaving about ½ inch headspace. Seal tightly.

   Time: PT5M

8. Ferment for One Week

   Store the sealed jar at room temperature (around 20‑22 °C) for 7 days. Shake the jar gently once a day to redistribute the brine.

   Time: PT7D

   Temperature: 20-22°C

9. Refrigerate and Serve

   After a week, move the jar to the refrigerator. The pickles will keep for up to 2 months. Serve as a condiment with rice, noodles, or salads.

   Time: PT0M

Nutrition Facts

Calories

30

Protein

1 g

Carbohydrates

7 g

Fat

0 g

Fiber

1 g