Using apple cider vinegar for pickling garlic does not significantly alter the nutritional value of the garlic itself. However, there are a few considerations regarding the overall nutritional profile of the pickled garlic:
Nutrient Retention: Garlic retains most of its beneficial compounds, such as allicin, even after being pickled.
Allicin is known for its antioxidant, antibacterial, and anti-inflammatory properties, which can still be present in pickled garlic.
Vinegar Benefits: Apple cider vinegar is often touted for its health benefits, including potential effects on blood sugar regulation and digestive health
When used in pickling, it may add some of these benefits to the garlic, though the overall impact is likely minimal.
Flavor and Acidity: Apple cider vinegar has a milder, slightly sweeter flavor compared to white vinegar, which can enhance the taste of the pickled garlic.
This change in flavor profile may encourage more people to consume pickled garlic, thus indirectly increasing their intake of garlic's health benefits.