Cause of Green Pickled Garlic

The Cause of Green Pickled Garlic is mainly due to chemical changes that occur during the pickling process. When dry garlic is placed in vinegar, the acidic environment breaks down the garlic’s cell walls. This damage allows amino acids and sulfur compounds naturally present in garlic to mix. As a result, the process releases isoalline, which then reacts with the amino acids to form blue-green pigments called anthocyanins. These pigments naturally exist in garlic, but their amount increases significantly during this chemical reaction, causing the green color.

Moreover, the green color can also result from reactions between the sulfur compounds in garlic and metals like copper, which may be present in the water or utensils used for pickling. For example, when garlic comes into contact with copper, the reaction forms copper sulfate, giving the garlic a blue-green hue. The use of cast iron, aluminum, or copper containers during pickling also contributes to this color change. Understanding these causes helps in controlling the process to maintain the desired appearance and quality of pickled garlic.

The cause of green pickled garlic and ways to prevent it Star

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Methods to prevent the color change of pickled garlic

1. When pickling, use salts without iodine or distilled water (like the elements mentioned in this article, iodine causes the color of pickled garlic to change).

2. Do not expose pickled garlic to sunlight. because it causes the production of chlorophyll and as a result the green color of pickled garlic.

3. As mentioned above, some garlic like Chinese garlic changes color, so it is better not to use this type of garlic to make pickled garlic.

Is there any problem in eating pickled green garlic?

The green color of pickled garlic does not prevent its consumption, and its color does not affect the taste of garlic. Some cultures even have colorful garlic and use them in all kinds of food.

In China, pickled garlic is deliberately made in such a way that it turns green and is consumed during the Chinese New Year. This “Lova garlic” has a sour and spicy taste, and at the same time it is beautiful and healthy.

The reason for green pickled garlic / can you eat green pickled garlic?

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