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?
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