Why did my garlic turn blue?

This is caused by a sulfur-vinegar reaction. It’s safe to eat, but it can be avoided with distilled vinegar and kosher salt.

How many pickled garlic cloves should I eat daily?

Start with 1-2 cloves a day for health benefits.

Is pickled garlic a good antibiotic?

Pickling reduces raw garlic’s antibiotic properties but retains many health benefits.

Thai Pickled Garlic (Kratiem Dong)

Name: Thai Pickled Garlic (Kratiem Dong)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Thai
Ingredients: 8 ounces (1/2 pound) fresh garlic. Use elephant or young garlic if possible.; 1 tablespoon Salt: Use kosher or Himalayan salt for better preservation and a cleaner flavor.; 1/3 cup white granulated sugar; 1/4 cup rice vinegar. Regular distilled vinegar is fine.; 2 cups water. Filtered water is best

Description

Thai pickled garlic, or Kratiem Dong, is a tangy, aromatic, and flavorful condiment that’s a must-have in Thai cuisine. This popular condiment is a staple in Southeast Asian communities, adding bold flavors to soups, curries, and salads. An easy recipe in 5 simple steps!

Ingredients

Scale

8 ounces (1/2 pound) fresh garlic. Use elephant or young garlic if possible.
1 tablespoon Salt: Use kosher or Himalayan salt for better preservation and a cleaner flavor.
1/3 cup white granulated sugar
1/4 cup rice vinegar. Regular distilled vinegar is fine.
2 cups water. Filtered water is best

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Instructions

Prepare the Brine: In a medium saucepan, combine vinegar, sugar, salt, and enough water. Bring to a boil over high heat, whisking until the sugar and salt dissolve. Remove from heat and let cool.
Peel the Garlic: Depending on your preference, you can peel the garlic cloves or leave the skins on. For young garlic heads, leaving the skin on is ideal for soups and curries. Trim the crusty brown bottom parts off, too.
Blanch and Pack the Jar. Blanching the garlic in hot water helps reduce its sharpness, prevents it from turning blue, and kick-starts the fermentation process. For peeled garlic, blanch for 1 minute, and garlic with the peels on, blanch for 2-3 minutes. I like to use 3 small jars: one for peeled garlic, one for cloves, and one for whole heads. Pour the brine into each jar, dividing it as needed.
Add the Pickling Liquid. Place the garlic in a clean glass jar or pint jar. Pack the garlic tightly, and pour the cooled pickling liquid over it, leaving about 1 inch of space at the top.
Refrigerate: Seal the jars and store them in the refrigerator for up to 3 months. Let them sit for at least 1 week before enjoying. Always keep the jars at room temperature before refrigerating to ensure even flavor development.

Notes

Why Garlic Turns Blue: A natural reaction between sulfur compounds and vinegar. It’s safe to eat, but avoid iodized salt to prevent this.
Peels On or Off: Leaving the garlic skin on is great for whole heads used in curries and soups. Peeling is best for quick snacking or cooking.
Garlic Variety: Thai garlic is difficult to find in America. Young, elephant or Western garlic also works well.
Save the brining liquid! This liquid is important in many Thai dishes, like Thai boat noodles and Gaeng Hung Lay curry.

Prep Time: 20
Cook Time: 10
Category: Side dishes
Method: Pickling
Cuisine: Thai