Two weeks ago, I pickled a bunch of garden vegetables and have been storing them in the fridge. Last night I pulled the jar out to see if they were ready and noticed one of the garlic cloves is blue. Why is it blue? What does this mean? Is it still safe for me to eat these pickles or do I need to toss them?
Thank you for any input, dear readers! I'm baffled by this.
DIY Tip: How To Make Dill Pickles
(Image: Kathryn Hill)