I made quick pickled jalapenos last night, leaving them on the counter to cool. This morning, the garlic had turned bluish. I immediately tossed the garlic and drained and rinsed the jalapenos. Are they still safe to eat?
Please enter a valid email address.
Well played. You deserve a cookie.
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.