What is the cause of pickled garlic turning green?

What is the cause of pickled garlic turning green?

The green color of pickled garlic can be due to the type of garlic and the soil in which it grows.

Pickled garlic is a type of pickle that is prepared by putting dry garlic in vinegar. The age of pickled garlic is a very important issue and the older it is, the better and tastier it is.

As you know, in the preparation of pickled garlic, like other pickles, vinegar is used. As a result of adding vinegar to garlic, the cell wall (membrane) of garlic is torn and amino acids are mixed with sulfur compounds that are present in garlic.

This process will cause the release of isoalline, finally blue-green pigments (anthocyanin) are created as a result of the combination of isoalline with amino acids.

Of course, garlic naturally has these pigments, but with the damage of the cell membrane and during the reaction of amino acids with isoline, the amount of these pigments increases.

Another reason for the green color of pickled garlic is the reaction of sulfur compounds of garlic with an element such as copper during pickling. Because as a result of this reaction, copper sulfate is produced and the color of garlic changes to blue-green.

Also, the use of cast iron, aluminum, and copper utensils during pickling or the presence of these elements in water causes this color change.

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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