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

Pamela731
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3 Comments

ChefOno August 28, 2012

Harold McGee explains the reaction in detail here:

http://www.nytimes.com/2006/12/07/travel/07iht-cook.3816170.html

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

 
MrsWheelbarrow August 28, 2012
I find new, young, garlic, the ones that haven't been aged, are more likely to turn blue
 
Reiney August 28, 2012
A natural reaction from the acid. Very common and nothing to be concerned about!
 
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