Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
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.
A very cool trick gets those rice-y insides all *bellissimo*.
Roman Stuffed Tomatoes
Dishes on Our Summer Bucket List
What's Topping Lists
34 Trader Joe’s Snacks We Love
Grow an Entire Pizza