Why is my pickled garlic blue?

Ingredients

• 300 g Garlic Cloves (peeled, tip trimmed, sliced lengthwise)
• 2 tbsp Fresh Red Chilies (chopped; remove seeds for milder heat)
• 2 cup Water (for soaking) (boiling hot)
• 1 tsp Salt (for soaking) (regular table or kosher salt)
• 1 cup Water (for brine) (room temperature)
• 1 cup White Vinegar (5% acidity)
• 1 tbsp Salt (for brine) (regular table or kosher salt)
• 2 tbsp Granulated Sugar (helps balance acidity)

Instructions

1. Peel the Garlic

   Remove the outer papery skin from each garlic clove. Use a silicone glove if you want to avoid the strong odor on your hands.

   Time: PT15M

2. Trim and Slice

   Cut off the hard tip of each clove and slice the clove lengthwise into halves or quarters, depending on size.

   Time: PT5M

3. Prepare the Chilies

   Finely chop the fresh red chilies. Remove seeds if you prefer a milder heat.

   Time: PT5M

4. Blanch in Hot Salt Water

   Bring 2 cups of water to a rolling boil, add 1 tsp salt, then pour the hot water over the garlic slices and chilies in the large bowl.

   Time: PT5M

   Temperature: 100°C

5. Soak

   Let the garlic and chilies soak in the hot salted water for 30 minutes.

   Time: PT30M

6. Drain and Dry

   Using a fine mesh strainer, drain the liquid and pat the garlic and chilies dry with paper towels.

   Time: PT5M

7. Prepare the Brine

   In the clean glass jar, combine 1 cup water, 1 cup white vinegar, 1 tbsp salt, and 2 tbsp sugar. Stir until the salt and sugar are fully dissolved.

   Time: PT5M

8. Pack the Jar

   Tightly pack the dried garlic slices and chopped chilies into the jar, then pour the brine over them, ensuring the garlic is completely submerged.

   Time: PT5M

9. Seal and Cool

   Close the jar with its lid, let it cool to room temperature, then place it in the refrigerator.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

7 g

Fat

0 g

Fiber

1 g