Brown Pickled Garlic

Brown pickled garlic is a type of aged pickled garlic that undergoes a long fermentation process in vinegar, gradually changing its color from white to brown. Also known as aged pickled garlic, this variety has a milder, slightly sweet flavor with less pungency compared to fresh garlic, and its texture becomes softer and more delicate over time.

Characteristics and Production Process:

• Dark Brown Color and Soft Texture – The longer the garlic stays in vinegar, the darker its color and the softer its texture becomes.

• Mild and Slightly Sweet Flavor – Over time, the sharpness of fresh garlic decreases, developing into a smooth and pleasant taste.

• Long Fermentation Period – This type of pickled garlic is usually aged for several years to reach its optimal flavor and quality.

• Enhanced Health Benefits – The fermentation process increases beneficial compounds, including antioxidants, which help boost the immune system and aid digestion.

Uses:

Brown pickled garlic is a popular condiment served alongside rice, stews, fish, kebabs, kaleh pacheh (head and trotters stew), and other traditional Persian dishes. It is especially favored by those who prefer a milder, softer garlic flavor.

The longer aged pickled garlic is stored, the more valuable and flavorful it becomes. In some Iranian households, aged pickled garlic that has been preserved for many years is considered a special and highly prized delicacy.