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Blue tinted garlic in homemade quick pickled jalapenos.

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?

asked by walkie74 about 3 years ago
2 answers 1416 views
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Diana B

Diana B is a trusted home cook.

added about 3 years ago

Harold McGee, arbiter of all things chemical in cooking, indicates that the blue garlic is actually OK in the following article (page 2):

In the future, you can avoid by blanching the garlic before using, which inactivates the enzyme that causes the discoloration. If you Google "blue garlic canning," you'll find many discussions of this phenomenon in cooking/canning forums.

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added about 3 years ago

Here's the discussion on Hotline: