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 trusted source on Pickling/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.
Don't worry: it'll still bring you luck in the New Year
Olive Oil Sesame Carrot Cake
A Short History of the Pillsbury Bake-Off
Splatter-Be-Gone Mixing Bowls
Some Unexpected Places We Found Food This Week
Knives, According To An Expert
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!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.