Pickled garlic with white or red vinegar?

Pickled garlic with white or red vinegar? A simple pickling brine with cider vinegar, sugar, peppercorns and mustard seeds will turn your leftover garlic cloves into a tangy pickle that’s delicious served as part of a ploughman’s, alongside cheese and cold meats or on the side of your favorite  barbecue dishes.

Pickled garlic with white or red vinegar?

A very important question about pickled garlic is whether to make pickled garlic with white vinegar or with red vinegar? And what is the difference between these two types of vinegar?

In answer to this question,  said that the raw materials that make up red and white vinegar are different, and therefore this difference causes their color, taste, and quality to be different. Basically, red vinegar produce from red fruits, but the process of producing white vinegar occurs industrially.

Another point about using vinegar for pickled garlic is that it depends on various parameters and it is impossible to say which vinegar to use without them. The first parameter is the color of the garlic. Many people do not want the color of the pickled garlic to be different, in which case one should use white vinegar.

In general, it is better to be familiar with the properties, characteristics, advantages and disadvantages of these two types of vinegar before choosing vinegar for pickled garlic, and in addition, consult with experts in this field so that you can use the best type of vinegar for pickle production.

Difference between white vinegar and red vinegar

White vinegar has a stronger flavor and less variety, and red vinegar has a milder flavor and a wide variety and is mostly use for cooking chicken, fish, and light-colored vegetables, but red vinegar use for cooking dishes with meat or dark leafy vegetables.
White vinegar  use on light-colored foods and can also be use as a substitute for red vinegar, but red vinegar is not suitable for light-colored foods because it may cause them to change color.