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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 almost 6 years ago

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3 answers 1307 views
Reiney
Reiney

Sarah is a trusted source on General Cooking.

added almost 6 years ago

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

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MrsWheelbarrow
MrsWheelbarrow

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

added almost 6 years ago

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

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ChefOno
added almost 6 years 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.

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