High guys, been away for a while.
I experimented with pickling garlic last year and had a time of it. It just didn't come out like the stuff I bought at a little tourist spot in southern Utah made by some local farm lady. So I finally decided that maybe she was parboiling it first...so I may try that next.
Garlic can and often does turn green or blue when you pickle it.. it has to do with its copper content. It is not an issue and can be eaten anyway. No way can mold grow in a bottle of pickled garlic!
For my cheating process I by those bottles of olives stuffed with garlic. When they are all gone I load the jar up with fresh garlic cloves and let them soak in the fridge for about 3 months before eating....they are still quite hot...and not as good as the original garlic in the olives....makes me think they are par boiling those too...but they are good enough and we eat several cloves a day.
Recently been working pediatrics with a family into alternative health. This mom has all her kids drinking "Garlic Juice" starting when they are very little. She takes several fresh cloves and blends them up in a cup of water, strains then they drink it.. I was amazed seeing these little three and six year olds drinking this stuff without argument.
Whats wrong with soy sauce? I purchase organic brands from the healthfood store. I use it quite frequently in many dishes.
"Everything we hear is an opinion, not a fact. Everything we see is a perspective, not the truth." Marcus Aurelius