How do I make the garlic not come out blue during pickling? I know it is safe to eat, I just do not like how it looks. I have used minced garlic but sometimes I prefer cloves. There has to be a way, you can buy pickled garlic in the store and it is not blue!
Blue garlic during pickling
pickling
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Best Answer
Yes, I also got pickled garlic that got blue after I got it from market. What I always do is as soon as I get them from a market, I insert few cloves in it for a short duration of time because I don't want the flavour of cloves and blanching it does help. The heat in blanching will destroy the pigments for coloration.
How to blanch: - Dip garlic in cold water - Heat it - Repeat again and again (Preferably 4 times)
The blue color is mainly due to the enzyme (sulphur and amino acids) and is harmless.
Hope this helps....