Garlic turns blue or green
Public service announcement.
Had cut garlic pieces turn turquoise after letting it sit in acidic mixture overnight. This was a mixture (sugar, vinegar, garlic, ginger, dried spices) that was to be added to macerating lemons and zest for chutney.
Discarded them and went ahead, not sure if it was safe or not.
Later found Epicurious article that explained it sometimes happens when garlic is left in acidic mixture or aged (on purpose, in PRC). But/and it's safe to eat.
Has this happened to you? Context and what did you do?