I fixed my blue pickled garlic
I fixed my blue pickled garlic! is a easy Vietnamese recipe that serves 4. 30 calories per serving. Recipe by Angus Wan on YouTube.
Prep: 20 min | Cook: PT0M | Total: 30 min
Cost: $4.05 total, $1.01 per serving
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
Slice the Garlic
Peel the garlic cloves and slice them thinly (about 1‑2 mm) on a clean cutting board.
Time: PT5M
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
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
Rinse the Garlic
After soaking, drain the garlic using a fine mesh strainer and rinse quickly under cold running water.
Time: PT2M
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
Add Sliced Chilies
Slice the Thai chilies thinly and add them to the second brine for extra heat and aroma.
Time: PT2M
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
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
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
Dietary info: Vegan, Gluten‑Free, Dairy‑Free
Allergens: Garlic
Ingredient Substitutions
- Instead of Granulated Sugar: Honey, Maple syrup
- Instead of Rice Vinegar: Apple cider vinegar, White wine vinegar
- Instead of Thai Red Chilies: Jalapeño, Serrano pepper
- Instead of Sea Salt: Kosher salt
Equipment Needed
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Measuring Cups
- Wooden Spoon
- Glass Jar with Lid
- Fine Mesh Strainer (optional)
Critical Steps — Do Not Skip
- Soaking sliced garlic in a 2:1 water‑to‑sugar brine for at least 2 hours to prevent blue discoloration.
- Rinsing the garlic thoroughly before the second brine.
- Using a 2:1 water‑to‑rice‑vinegar ratio to ensure sufficient acidity for safe pickling.
- Sealing the jar properly and allowing a full week of fermentation at room temperature.
Chef Tips from the Video
- Sterilize the jar by boiling it for 10 minutes before use.
- Use raw, unrefined sugar for a cleaner flavor.
- Add a small garlic clove or a few peppercorns to the brine for extra complexity.
Troubleshooting
Garlic turns blue after pickling.
Make sure the garlic is fully soaked in the first sugar brine for at least 2 hours. Use fresh garlic and avoid using metal bowls that can react with the garlic.
Brine is not acidic enough and mold appears.
Verify the rice vinegar ratio (2 cups water to 1 cup vinegar). If needed, add an extra tablespoon of vinegar.
Garlic remains crunchy and lacks flavor.
Allow the full 7‑day fermentation period; taste after 5 days and extend if needed.
Storage
Refrigerator: Up to 2 months after the 1‑week fermentation period.
Freezer: Not recommended; texture degrades.
Room temperature: Only for the initial 7‑day fermentation; keep away from direct sunlight.
Make-Ahead Tips
- The first sugar brine can be prepared a day ahead and stored in the fridge.
- If you want a milder heat, omit the chilies or use fewer slices.
Frequently Asked Questions
What is the cultural significance and history of pickled garlic in Vietnamese cuisine?
Pickled garlic, known as "tỏi ngâm" in Vietnam, is a traditional condiment that dates back centuries. It was originally created to preserve garlic through the hot summer months and is now enjoyed as a tangy side that balances the richness of many Vietnamese dishes.
What are the traditional regional variations of pickled garlic in Vietnam?
In northern Vietnam, pickled garlic is often flavored with star anise and ginger, while central regions add lemongrass. Southern styles, like the one on YouTube channel Angus Wan, commonly include sliced Thai chilies for heat and use rice vinegar as the acidic base.
How is pickled garlic traditionally served in Vietnamese households?
It is typically served alongside grilled meats, noodle soups (phở), or as part of a mixed vegetable platter. The bright, acidic flavor cuts through fatty dishes and adds a refreshing bite.
On what occasions is pickled garlic traditionally associated with in Vietnamese culture?
Pickled garlic is a staple during family gatherings, Tet (Lunar New Year) celebrations, and street‑food festivals. Its long shelf‑life makes it ideal for holiday feasts where many dishes are prepared ahead of time.
What other Vietnamese dishes pair well with the pickled garlic from the YouTube channel Angus Wan?
It pairs beautifully with bánh mì sandwiches, bánh cuốn (steamed rice rolls), grilled pork (thịt nướng), and fresh spring rolls (gỏi cuốn). The acidity also complements rich coconut‑based curries.
What are the authentic traditional ingredients for Vietnamese pickled garlic versus acceptable substitutes?
Authentic ingredients include fresh garlic, water, raw sugar, rice vinegar, and Thai chilies. Substitutes can be honey or maple syrup for sugar, apple cider vinegar for rice vinegar, and jalapeño or serrano peppers for the chilies.
What are the most common mistakes to avoid when making pickled garlic from the YouTube channel Angus Wan?
Common errors include skipping the initial 2‑hour sugar brine (which leads to blue garlic), using the wrong water‑to‑vinegar ratio (risking insufficient acidity), and sealing the jar before the garlic is fully rinsed, which can cause cloudiness.
Why does this pickled garlic recipe use a 2:1 water‑to‑sugar brine before the vinegar brine instead of adding vinegar from the start?
The initial sugar brine draws out moisture and prevents the garlic’s natural enzymes from reacting with oxygen, which is what causes the blue discoloration. Adding vinegar later ensures the final brine is acidic enough for safe preservation without compromising texture.
Can I make the pickled garlic ahead of time and how should I store it?
Yes. After the 7‑day fermentation, store the sealed jar in the refrigerator. The pickles will stay flavorful for up to two months. For longer storage, you can transfer the garlic to a fresh, sterile jar with fresh brine and keep it refrigerated.
What texture and appearance should I look for when the pickled garlic is done?
The garlic slices should be translucent, slightly softened but still retain a gentle crunch, and have a pink‑orange hue from the chili‑infused brine. The brine itself should be clear and glossy, not cloudy.
What does the YouTube channel Angus Wan specialize in?
The YouTube channel Angus Wan focuses on Asian home‑cooking techniques, especially Vietnamese and broader Southeast Asian dishes, with an emphasis on fermentation, pickling, and flavor‑building shortcuts for busy home cooks.
How does the YouTube channel Angus Wan's approach to Vietnamese cooking differ from other Vietnamese cooking channels?
Angus Wan blends traditional Vietnamese flavors with modern, science‑backed methods—like the two‑step brine for preventing blue garlic—while keeping recipes simple, ingredient‑focused, and suitable for Western kitchens. Other channels often stick strictly to classic methods without explaining the why behind each step.
Last updated: August 30, 2026
