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

Sarah is a trusted source on General Cooking.

added 9 months ago

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

• 2 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cathy is a trusted source on Pickling/Preserving.

added 9 months ago

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

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

ChefOno added 9 months 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.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content