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Abbie is a trusted source on General Cooking.
That's kinda cool! My guess is that you used black olives and the color is leaching out into the pickling liquid. Pretend you did it on purpose and think up a good name for it, and own it! It'll still taste good!
Blue/Green garlic is normal. I was like WTH the first time it happend to me. :)
Pegeen is a trusted home cook.
Do you mean carrot "leaves" - the green tops of fresh carrots? Is the water turning blue, or just the garlic cloves?
Lisanne is a trusted home cook.
Sometimes garlic turns blue in the presence of acid: chemical reaction. It is still edible.
Susan W is a trusted source on General Cooking.
Garlic contains pigments that turn green, purple or blue when in contact with acid. I think there are tricks you can try to combat it, but I think it looks cool.
They barely need effort, in fact.
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