Note: Some garlic is more prone to coming out colorful due to age, soil and irrigation conditions.
¼ cup iodine free salt
2 ½ cups distilled water
2 ½ cups white vinegar
2 pounds fresh garlic, peeled
1 teaspoon crushed red pepper flakes
1 teaspoon peppercorns
4 heads fresh dill
The chemistry of garlic and its reactions to other compounds will sometimes turn pickled garlic a turquoise color or a shade of light green to blue. This is completely normal, safe to eat and does not affect the flavor, but can look unappetizing.
Follow these simple tips to avoid colorful garlic: