My friend pickled some garlic by just putting it in a jar, and puting the vinegar over it. The...
garlic ahs turned blue in just a couple of days, and it seems to be fermenting.Is it okay to eat.
Garlic Pickles are easy to make , but you have to follow the right kind of procedure. Garlic leaves the best flavour when teamed up with other spices or vegetables.
Garlic pickle recipe
Garlic pickle with Fenugreek seeds
Ingredients for garlic pickle
Garlic 150 gms.
fenugree seeds 200 gm.
mastard oil one cup.
salt to taste.
Powdered pachphoran 50 gm.
Process to pickle garlic
Soak fenugreek seeds overnight.
Drain out water, and soak all the moisture.
Heat oil in a pan.
Add softly crushed garlic, Switch off the flame before garlic turns golden. Let cool , add mixture of phachphoran seed powder and fenugreek seeds.
Mix all the ingredients.
(Add the juice of fresh lime if you like it soar)
Fill the mixture in a glass jar. Keep in the sun.
This pickle will be ready to eat in a week.
The garlic turned blue because of the sulfur in the garlic reacting with copper in any number of things, to include the water used to grow the garlic. The reaction is from the addition of the vinegar, or at least the acid within. The acid set off the reaction. There is nothing wrong with the garlic. I almost threw out a batch of pickled garlic the first time it happened to me.
It still makes great garlic pickles.
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