The method of turning pickled garlic green is as follows:

1. Pickle it directly with salt. Garlic can be pickled directly: when fresh garlic is on the market, you can buy some fresh garlic, remove the garlic skin, and leave the innermost two layers. In addition, cut off all garlic sprouts and roots, soak them in water for two days, then take them out and marinate them directly with edible salt. After fifteen days, the garlic can be pickled and eaten directly.

2. Marinate directly with rice vinegar. Peel purple garlic. Break the garlic into small petals. Wash your hands and peel off the skin of each garlic clove (do not wash). Place the peeled garlic cloves in a sealable container and add a tablespoon of sugar (optional, for better taste). Pour in the rice vinegar. The amount of rice vinegar is about the same as garlic cloves. Close the sealing cap. Store in the refrigerator or a cold place at home. All garlic will turn green and taste better if soaked for more than two weeks.