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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?

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Sarah is a trusted source on General Cooking.

added over 1 year ago

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


Cathy is a trusted source on Pickling/Preserving.

added over 1 year ago

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

ChefOno added over 1 year 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.

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