Fresh White Pickled Garlic

Fresh white pickled garlic is a type of pickled garlic that, unlike aged pickled garlic, is soaked in vinegar for a shorter period, retaining its natural white color. This type of pickle has a stronger, sharper taste and a crunchier texture compared to aged pickled garlic, while still preserving the fresh aroma and beneficial properties of raw garlic.

Characteristics and Differences from Aged Pickled Garlic:

• Natural White Color and Fresh Appearance – Unlike aged pickled garlic, which darkens over time, this variety maintains its bright, natural color.

• Stronger Flavor and Crispier Texture – Due to its shorter fermentation time, the garlic retains a more intense taste and a firmer texture.

• Shorter Preparation Time – Fresh white pickled garlic is ready within a few weeks to a few months, whereas aged pickled garlic can take several years.

• Preserves More Nutrients – The shorter fermentation process helps retain more vitamins and beneficial compounds such as allicin, which is known for its health benefits.

Uses:

Fresh white pickled garlic is commonly served as a flavorful side dish with kebabs, fish, kaleh pacheh (head and trotters stew), abgoosht (Persian meat stew), and various traditional dishes. It is also a delicious and healthy condiment that can be incorporated into daily meals.

This type of pickled garlic is a great option for those who prefer a stronger and crunchier taste compared to the milder, softer texture of aged pickled garlic.