I gave up on my blue pickled garlic

Ingredients

• 1 jar Pickled Garlic (whole cloves with original pickling juice) (Vietnamese style, whole cloves, super white, slightly sweet)
• 2 tbsp White Vinegar (Adds acidity to cut sweetness)

Instructions

1. Open the Jar

   Remove the lid from the store‑bought pickled garlic jar and set the jar on a clean cutting board.

   Time: PT1M

2. Slice Larger Cloves

   Using a mandolin slicer, cut the larger whole garlic cloves into thin rounds (about 2 mm thick). Keep the baby cloves whole.

   Time: PT5M

3. Return Garlic to the Jar

   Place the sliced cloves back into the original jar, mixing them gently with the baby cloves and the existing pickling juice.

   Time: PT2M

4. Add Vinegar

   Pour 2 tablespoons of white vinegar into the jar, stir gently to combine the vinegar with the existing juice.

   Time: PT2M

5. Marinate

   Seal the jar tightly and let the garlic sit at room temperature for 30 minutes, then transfer to the refrigerator for longer storage.

   Time: PT30M

Nutrition Facts

Calories

25

Protein

1 g

Carbohydrates

5 g

Fat

0 g

Fiber

1 g