Quick Pickled Garlic Recipe - Home. Made. Interest. (2024)

FAQs

How long does it take for pickled garlic to be ready to eat? ›

For refrigerator pickled garlic, you're done!

Let the jars cool to room temperature, then put them in the fridge and let them marinate for a few days (at least 3 days) before eating them. They will keep in the fridge for several months.

To prevent garlic from turning blue during fermentation, you can blanch the garlic cloves briefly before fermenting them. This can help reduce the chemical reaction that causes the colour change. However, be aware that blanching can slightly alter the flavour and texture of the garlic.

Interestingly, some research suggests that allicin could help enhance the function of your immune system and may offer some protection against conditions like heart disease and cancer ( 1 ). However, studies show that roasting, boiling, heating, or pickling garlic can significantly reduce its allicin content ( 2 , 3 ).

To Pickle Other Things

If you have vegetables that would be good pickled, like onions, garlic, carrots or green beans, toss them in the jar of leftover pickle juice, and see what happens. They'll make a nice addition to a charcuterie platter or Blood Mary.

Eating one to two pickled garlic cloves a day has been shown to have many health benefits. We suggestion not consuming more than 2-3 cloves a day to avoid garlic-breath! Eating too many can thin the blood.

Pickled garlic may sound like an acquired taste, but you might find yourself repeatedly reaching for the jar. Unlike raw garlic, which has a spicy, sharp flavor, garlic that's pickled in vinegar becomes mellow and even slightly sweet. You can eat it raw or add it to meals for a burst of unique flavor.

The blue garlic that appears infermented garlic isn't always a bad thing. It's just a harmless enzyme reaction, which happens due to an enzyme calledalliinase, which breaks down the amino acidalliin intoallicin. Allicin is what makes the garlic turn blue when pickled in a vinegar solution.

First is the nose test -- sour or rancid smells are a sure sign that it's time to toss your batch of fermented garlic honey. Then comes the eye test -- if you see mold or unusual cloudiness, toss it. Remember that fermenting the mixture results in small bubbles, but this isn't anything to worry about.

However, if you detect an unusually foul or rotten smell, this is a pretty clear indication that it has spoiled. Also, be on the lookout for mold and yeast growth, another sign that it's time to kick your pickled garlic to the curb.

Good for heart health: Garlic pickle helps to reduce cholesterol levels and triglycerides. It also has anti-inflammatory properties which prevent atherosclerosis and blood circulation problems.

What happens if you eat garlic every day? ›

Eating 1-2 garlic cloves daily can have health benefits, but more can cause bad breath, heartburn, stomach issues, and other unpleasant side effects. It's best to enjoy it in moderation. For many home chefs, garlic is a favorite spice to cook with, thanks to its pungent taste and aroma.

Garlic works great for those suffering from weak immunity when consumed on an empty stomach. Works like magic for those who catch cold easily. It enhances the body's immunity against the virus that causes colds and coughs. When consumed on an empty stomach, garlic can help in improving your gut health.

"Pickles are about vinegar and salt, not sweetness," says Perry. Yes, you should have some sugar, but be wary of recipes that call for more than a ¼ cup of sugar. Your brine should lean salty, not syrupy. If you just use vinegar in your brine, it will be way too sharp, warns Perry.

Vinegars: Distilled white vinegar always works well for pickling, but apple cider vinegar is a good choice if you'd like a bit more flavor. I like to use a mix of 1/2 a cup each. Spicy: Add thin slices of hot chile peppers like jalapeños or serranos to the jar before adding the hot brine.

Its crisp bite is certainly garlicky, but the pickling process gives the garlic cloves a gentle vinegar acidity that is more invigorating than aggressive. Bonus: As long as the pickled garlic is stored in the fridge, it can last up to 4 months.

Growing garlic may seem daunting, but it's easier than growing tomatoes—and just takes some space in the garden, time, and patience. Once you get cloves in the ground, there's little to do but wait. So, how long does it take garlic to grow? On average, you'll be waiting about 9 months from seed to harvest.

There are many ways to cure garlic, and it is essential to get it right. Mainly, put clean garlic in an area out of the sun with good airflow. It takes about 2-3 weeks for garlic to cure completely. It can be eaten at any time after harvest although the flavor has not completely developed.

You will see tiny bubbles in the brine. After a bit, the brine will take on a lovely golden-brown color. Let the garlic continue to ferment for at least 1 month for best results. Some of the best, most mellow flavors come from cloves fermented for at least 2 months.

Cutting a garlic clove breaks its cells and releases stored enzymes that react with oxygen. That triggers healthy sulfide compounds, such as allicin, to form. Letting the chopped garlic stand for 10 to 15 minutes before cooking allows the compounds to fully develop before heat inactivates the enzymes.