This article was reviewed by Marrow Private Chefs and by How.com.vn staff writer, Jessica Gibson. Marrow Private Chefs are based in Santa Rosa Beach, Florida. It is a chefs’ collective comprised of an ever-growing number of chefs and culinary professionals. Though regionally influenced primarily by coastal, traditional southern, cajun, and creole styles and flavors, the chefs at Marrow have a solid background in all types of cuisine with over 75 years of combined cooking experience.
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Pickled garlic may sound like an acquired taste, but you might find yourself repeatedly reaching for the jar. Unlike raw garlic, which has a spicy, sharp flavor, garlic that's pickled in vinegar becomes mellow and even slightly sweet. You can eat it raw or add it to meals for a burst of unique flavor. Try it with whatever you're eating—you might be pleasantly surprised with an original flavor combination!
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- Did your pickled garlic turn blue? Don't worry—this is a natural reaction from the pickling process. Your garlic is safe to eat.[8]Thanks
References
- ↑ https://www.tasteofhome.com/recipes/spicy-pickled-garlic/
- ↑ https://www.seriouseats.com/2011/11/how-to-pickle-garlic.html
- ↑ https://www.seriouseats.com/2011/11/how-to-pickle-garlic.html
- ↑ https://www.eatingwell.com/recipe/250668/pickled-garlic-cloves/
- ↑ https://www.nzherald.co.nz/eatwell/recipes/pickled-garlic/VJG4J7KC7JW4XDF6FDXQJ67OWA/
- ↑ https://www.liquor.com/pickled-garnishes-5083696
- ↑ https://www.seriouseats.com/2011/11/how-to-pickle-garlic.html
- ↑ https://www.epicurious.com/expert-advice/why-does-garlic-turn-blue-article
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