Sarah is a trusted source on General Cooking.
A natural reaction from the acid. Very common and nothing to be concerned about!
Cathy is a food preserving expert and author of Mrs. Wheelbarrow's Practical Pantry: Recipes and Techniques for Year-Round Preserving.
I find new, young, garlic, the ones that haven't been aged, are more likely to turn blue
Harold McGee explains the reaction in detail here:
In "On Food and Cooking", he states blanching the garlic before pickling will minimize color development.
Please enter a valid email address.
Well played. You deserve a cookie.
The best flour you haven't heard of (and brown butter genoise)
Um, Tiger Nut Flour?
Dried Beans Have a Life Span, Too
Cuba, the Cookbook
Poach Your Chicken, Win at Dinner All Week
Piglet Day 4: Read the Cookbook Review
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
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.)