How do you stop garlic FROM turning green when pickling?

Answer 1

To prevent garlic from turning green when pickling, you can use fresh, high-quality garlic and ensure it is properly blanched before pickling. Blanching involves briefly boiling the garlic cloves and then immediately cooling them in ice water, which helps preserve their color. Additionally, using distilled vinegar or ensuring the acidity level of your pickling solution is high can also help maintain the garlic's natural color. Lastly, avoid using aluminum containers, as they can react with the garlic and cause discoloration.