Does garlic in vinaigrette start to pickle?

I made a simple vinaigrette for green beans, with olive oil, lemon and sliced garlic, which I plan to use for Thanksgiving tomorrow. I put it in the refrigerator to keep it until tomorrow, but then read something saying that garlic starts to taste pickled after 24 hours. Has anyone experienced this, and is it really a problem? Thanks!

cathyeats
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