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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 about 3 years ago
3 answers 997 views

Sarah is a trusted source on General Cooking.

added about 3 years ago

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


Cathy is a trusted source on Pickling/Preserving.

added about 3 years ago

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

added about 3 years ago

Harold McGee explains the reaction in detail here:

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