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For the second year in a row, I have made jarred pickled peppers. The cloves of garlic have turned blue. Why is thus?

asked by Pamela731 almost 3 years ago
3 answers 966 views
0bc70c8a-e153-4431-a735-f23fb20dda68.sarah_chef
Reiney

Sarah is a trusted source on General Cooking.

added almost 3 years ago

A natural reaction from the acid. Very common and nothing to be concerned about!

B1ff7c6d-1bd4-41c2-a1a7-c1080efe383f.cathybarrow_allrecipes_%c2%a9_2014
MrsWheelbarrow

Cathy is a trusted source on Pickling/Preserving.

added almost 3 years ago

I find new, young, garlic, the ones that haven't been aged, are more likely to turn blue

A9f88177-5a41-4b63-8669-9e72eb277c1a.waffle3
added almost 3 years ago


Harold McGee explains the reaction in detail here:

http://www.nytimes.com...

In "On Food and Cooking", he states blanching the garlic before pickling will minimize color development.