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.
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This happened to me too! With my pickled okra. I ate the okra anyway. Hopefully it was OK! It was a few weeks ago, and no scary side effects.
this happened to me! i was cooking, not pickling. I made my shrimp scampi and noticed the garlic had turned blue. How weird. I assumed it had something to do w/ the shrimp but maybe not.
my mom's pickles always have blue garlic. I don't know why, but everything is still good.
Howard McGee explains it much better than I ever could! But yes, it's normal and safe:
http://news.curiouscook.com/2006/12/curious-cook-in-new-york-times-colorful.html
It's Harold McGee, and he does always have the answer!
http://dinersjournal.blogs.nytimes.com/2008/08/11/harold-mcgee-on-aqua-green-garlic-and-brown-vegetables-and-fruits/
I recently finished copyediting a 400-page cookbook all about pickling, so I just learned about this! Blue garlic is indeed safe to eat, even though it seems weird. And the same goes for pickled asparagus that turns pink!
Thank You for the link to Harold McGee's site! He's a new science fellow for geeky me. Awesome!!! :)
My Moms did that too....still tastes like it should though!
Thanks for the link too!
I did an entire jar of pickled garlic at the boyfriend's request....and it turned blue, too! (So did the cloves in the jars of pickles and okra.) So thanks for posing the question because I have been VERY curious.