🔕 🔔

My Basket ()

All questions

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 5 years ago
3 answers 1214 views
0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef

Sarah is a trusted source on General Cooking.

added almost 5 years ago

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

B1ff7c6d 1bd4 41c2 a1a7 c1080efe383f  cathybarrow allrecipes e 2014

Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.

added almost 5 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 5 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.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.