Green garlic pickle. Garlic that has turned blue or green during pickling or cooking is perfectly safe to eat, and the presence of color has no effect on the garlic's flavor. Some cultures even prize colorful garlic. In China, garlic is deliberately pickled in such a way that it turns a jade-green and is consumed during the Chinese New Year, or Spring Festival.

But there are plenty of great uses for it. You can chop it up and toss it in salads. The brine is a great addition to that salad's dressing too. You can have Green garlic pickle using 5 ingredients and 5 steps. Here is how you cook it.

Ingredients of Green garlic pickle

You need 1 bunch of green garlic.
You need 1 dash of salt.
It's 2 tbsp of mustard oil (or olive oil).
You need 3 each of Green chilli.
Prepare 1 dash of red chili powder.

Hello friends, Today i am sharing a video of ginger, garlic and green chillies mix pickle recipe. Try this tasty and chatpati pickle recipe. The spicy and crisp Green chilies combined with bold garlic in the marriage of spices, salt and jaggery (raw sugar) is a recipe, very much after my own heart. Winter is the season of many seasonal vegetables pickles in India.

Green garlic pickle step by step

chop all vegetables and chilli finely.
put the oil in a jar.
mix the vegetables, salt and chilli powder.
put it in the jar and mix.
put in sunlight if desired.

Pickled garlic may also turn blue or green if the garlic used was immature or was not fully dry. Red skinned varieties of garlic also may turn blue or green once pickled. Color changes in the garlic are not an indication of the garlic being bad and it may still be eaten. garlic pickle recipe lahsun ka achar with detailed photo and video recipe. a spicy and flavorful condiment recipe, mainly used a taste enhancer for daily meals. the taste of chilli garlic pickle recipe varies across each states and based on the preference it can be either sweet or spicy with pungent taste. garlic pickle recipe These easy garlic dill pickles are a refrigerator pickle with no processing.