Pickled White Garlic in Brine in Drums
(Bulk Preserved Garlic for Industrial & Foodservice Use)
Product Positioning
Pickled white garlic in brine in drums is supplied as a ready-preserved garlic ingredient intended for further processing, repacking, or seasoning. The pickling-in-brine method stabilizes garlic cloves while maintaining clean whiteness, controlled firmness, and mild aroma, making it suitable for a wide range of downstream food applications.
Raw Garlic Profile
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Variety: White garlic (selected for uniform clove size)
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Harvest condition: Fully matured bulbs
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Clove presentation: Peeled, whole cloves
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Color: Bright white to ivory
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Texture: Crisp-firm, not rubbery
Garlic is processed soon after harvest to preserve natural structure and appearance.
Pickling & Brining Method for the Pickled white garlic in brine in drums
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Cloves are cleaned and peeled
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Light heat treatment applied for enzyme control
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Immersed in food-grade brine solution
This process:
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Prevents enzymatic discoloration
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Moderates raw garlic pungency
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Extends shelf life without freezing
The brine acts as a preservation medium, not a final seasoning.
Brine & Chemical Parameters
| Item | Typical Range |
|---|---|
| Brine type | Food-grade salt solution |
| Salt content (in brine) | 4.0% – 8.0% (customizable) |
| pH value | 4.0 – 6.0 |
| Additives | None |
| Preservatives | None |
Physical & Functional Behavior
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Cloves remain whole with smooth surfaces
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Low breakage during handling
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Stable color during long storage
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Suitable for slicing, mincing, or whole use after rinsing
Typical Technical Profile (Indicative)
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Salt concentration: Medium, adjustable
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pH: Controlled within food-safe range
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Drained weight: Consistent
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Defects (broken, stained): Minimal
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Shelf life: Up to 24 months unopened
Final specifications can be tailored to buyer needs.
| Item | Specification |
|---|---|
| Product form | Peeled whole white garlic cloves |
| Clove integrity | Mostly whole, intact cloves |
| Color | White to ivory, uniform |
| Surface condition | Smooth, clean, no skin residue |
| Odor | Mild garlic aroma, no off-odor |
| Foreign matter | Not detected |
Pickled white garlic in brine in drums Packing Configuration
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Inner liner: Food-grade polyethylene
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Outer container: Steel or plastic drum
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Net weight options: 50 kg / 180 kg
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Closure: Airtight, tamper-secured
Designed for bulk handling, stacking, and container export.
| Item | Specification |
|---|---|
| Inner packaging | Food-grade PE liner |
| Outer packaging | Plastic drum |
| Drum condition | Clean, sealed, undamaged |
| Sealing | Airtight, tamper-secured |
| Labeling | Product name, lot no., net weight, production date |
Key Processing Advantages
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Eliminates peeling and trimming labor
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Reduces raw garlic odor in processing areas
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Stable year-round supply
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Predictable yield after draining
Main Application Areas
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Garlic-based sauces and pastes
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Pickled vegetable mixes
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Ready-meal and retort foods
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Foodservice and central kitchens
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Repacking into smaller containers
Handling & Usage Guidance
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Drain and rinse before use to adjust salinity
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Store opened drums under refrigeration
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Keep cloves submerged or properly sealed
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Avoid prolonged exposure to air
Quality & Compliance
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Produced under high quality control systems
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Full lot traceability
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COA and microbiological reports available
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Suitable for export markets
FAQ
Q1: Is Pickled white garlic in brine in drums ready for direct consumption?
It is intended as an ingredient. Final seasoning is done by the processor.
Q2: Does pickling reduce garlic strength?
Yes, it slightly mellows raw pungency while retaining characteristic flavor.
Q3: Can clove size of Pickled white garlic in brine in drums be specified?
Yes, size grading can be customized upon request.
Q4: How does Pickled white garlic in brine in drums differ from frozen garlic?
Pickled garlic is non-frozen, easier to handle in bulk, and better suited for brined or retort products.
Q5: Is Pickled white garlic in brine in drums suitable for repacking into smaller retail units?
Yes. After draining and rinsing, the garlic can be repacked into jars, pouches, or foodservice packs and further seasoned if required.
Q6: How consistent is clove size from shipment to shipment?
Cloves are size-graded before packing, and buyers can specify preferred size ranges for better processing efficiency and appearance.
Q7: Does pickling affect garlic color during long storage?
When unopened and stored correctly, color remains stable with minimal yellowing throughout shelf life.
Q8: Are additives or preservatives used?
No chemical preservatives are required. Preservation relies on brine concentration and controlled processing.
Q9: How should opened drums be managed in a factory?
After opening:
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Keep garlic refrigerated
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Limit air exposure
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Use clean utensils
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Consume within a short working period
