This can be surprising and may make you worry that something has gone wrong. To avoid this issue, here is a complete guide to help you prepare perfectly white, flavorful vinegar-pickled garlic every time.

Why Does Pickled Garlic Turn Green?

Vinegar-pickled garlic is a popular condiment that pairs well with dipping sauces, fried dishes, spring rolls, noodles, and pho. When garlic is soaked in an acidic environment, some of its beneficial compounds become more active, offering a range of health benefits such as lowering cholesterol, reducing the risk of heart disease, slowing down arterial hardening, and helping the body fight aging.

Under normal circumstances, garlic will remain white after being soaked in vinegar. However, in some cases, you may notice the cloves developing a bluish or greenish tint. This phenomenon usually occurs when the garlic is young or not fully matured. When the enzymes and sulfur-containing compounds in immature garlic react with acids, they create pigments that produce a green color.

The good news? Green garlic is completely safe to eat. The color change does not indicate spoilage or toxicity. However, the flavor and aroma may not be as rich or balanced as properly prepared pickled garlic made with mature cloves. For the best result, it’s important to select the right garlic and follow the correct preparation method.

Tips to Make Pickled Garlic That Stays White

1. Choose the Right Garlic

Select mature garlic bulbs that are firm, full, and free from mold or damage. The outer skin should be dry, smooth, and not wrinkled. Older garlic bulbs have a stronger flavor and are less likely to turn green because their enzymes are more stable.

2. Peel and Prepare the Garlic

Peel the garlic thoroughly and rinse the cloves with cooled boiled water. You can pickle whole cloves or slice them thinly, depending on your preference:

• Whole cloves help retain more essential oils, giving the garlic a crisp texture and deeper aroma. However, they take longer to reach the ideal level of sourness.

• Thin slices pickle faster and are ready to use sooner, making them ideal if you want to enjoy your pickled garlic quickly.

3. Soak the Garlic in Salt Water

Prepare a large bowl of boiled water, add one teaspoon of salt, and stir until dissolved. Let the mixture cool slightly, then soak the garlic for about one hour. After soaking, remove and drain completely.

If you prefer, you can rinse or briefly soak the garlic in vinegar instead of salt water. This step helps reduce the enzyme activity that causes discoloration and improves the final flavor.

While the garlic is soaking, prepare the pickling liquid by gently heating a mixture of rice vinegar, water, and sugar. Bring it to a boil, then let it cool completely before using.

You can also add fresh chilies for flavor and color. Make sure the chilies are washed and dried well, and you may either leave them whole or slice them according to your taste.

4. Pickling the Garlic

Use a glass jar for the best results. Sterilize it by boiling it in water, then let it dry completely to prevent contamination.

Place the garlic and chilies into the jar, then pour in the fully cooled pickling liquid until all ingredients are submerged. Seal the jar tightly and store it in a cool, well-ventilated place.

Depending on the temperature, your pickled garlic will typically be ready after 2–3 days. In cooler environments, it may take slightly longer for the flavors to develop.

When removing garlic or chilies from the jar, always use clean utensils such as a spoon or chopsticks. Take out only the amount you need, then close the jar tightly again to preserve freshness and prevent mold.