This really is about pickles -- pickled garlic. Made a vinegar/sugar bath, added red pepper flakes, salt, a tiny bit of herbs de Provence, cooked. Poured over -- sufficient to fully cover completely peeled garlic cloves. Sealed, put in fridge and waited three days per recipe. But now the garlic has a very definite blue tinge. What caused it? Are they edible or should I throw out and try a different recipe?
Twenty ingredients in the morning? No way
21 Breakfasts You Can Make with 5 Ingredients or Less
Your 10 Favorite Recipes to Turn into a Week's Worth of Meals
A Life-Changing (Yes, Really) Buttermilk Cornbread Soup
6 Game Day Snacks in 1 Humongo Sandwich
Make Mascarpone Cheese—in Just 10 Minutes