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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.
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Well played. You deserve a cookie.
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