Pickled Garlic (212 mL)

Pickled garlic can be a low-calorie, low-fat way to add flavor to your meals. You can use it as a condiment or add it to sandwiches, salads, and other dishes for a burst of flavor.

Garlic is a good source of antioxidants, which can help protect your cells from damage caused by free radicals. Pickling garlic can help preserve its natural compounds, such as allicin, which is thought to have medicinal properties. Allicin is responsible for garlic’s characteristic smell and is believed to have anti-inflammatory, antimicrobial, and heart-protective effects.

Some people believe that pickled garlic has health benefits beyond those of raw garlic. For example, some people claim that pickled garlic is easier to digest and has a milder flavor than raw garlic, which makes it more suitable for people who are sensitive to the strong taste of raw garlic.

The bluish-green discolouration of garlic cloves during pickling occurs due to a reaction between the natural sulfur compounds in garlic and the acids present in the pickling solution. This harmless chemical reaction, known as a pH-dependent Maillard reaction, results in the intriguing colour change, enhancing both the visual appeal and unique character of the pickled garlic.