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Topic: Problem with blue garlic, any advice??  (Read 694 times)
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jzirinsky
« on: October 02, 2005 05:55:55 PM »

Hi-

I tried to make dill pickled green tomatoes yesterday. I found a recipe, and followed it exactly. They smelled great, but this morning the clove of garlic that I stuck in each jar had turned blue. Not like kinda blue, I'm talking turquoise blue! YIKES!

Any one know why this would have happened?
The ingredients in the pickles are green tomatoes, Heinz white vinegar, water, dill, garlic cloves. I didn't can them, I was hoping to serve them at a get-together this weekend, but I don't want to serve food poisioning!

Thanks in advance!
Jessie
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Amethyst
« Reply #1 on: October 02, 2005 06:25:36 PM »

It sounds like your garlic just absorbed the colours from the other foods, especially the green tomatoes.
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jsenungetuk
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« Reply #2 on: October 02, 2005 06:30:38 PM »

Hey! That same thing has happened to me before exactly!  I always wondered what caused it, I thought it might have been because of contact with copper or something like that - it's some sort of little chemical reaction.  I have eaten turquoise garlic with no ill effects.  I'm pretty sure you can eat it, it just looks really weird.   Let me know if you ever actually find out what causes it!
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jzirinsky
« Reply #3 on: October 03, 2005 05:14:27 AM »

It just dawned on me this morning (ha-ha- no pun intended!)- I used regular iodized table salt instead of canning salt! I bet it had a chemical reaction with the vinegar.  I wasn't going to can these pickles, since I only had about 2 jars worth, so I just dumped in regular salt!

Now I know not to do that in the future. I'm planning on just hiding the blue garlic and serving the pickled tomatoes anyway... Don't tell my friends!  Wink
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« Reply #4 on: October 03, 2005 06:43:56 AM »

It was probably caused by the chemical reaction between the vinegar and salt.  I'm not sure of what happens exactally, but(mixed with flour, to make a paste) it's the best copper cleaner I've ever used.
« Last Edit: October 03, 2005 06:46:39 AM by GloryB » THIS ROCKS   Logged
smelsmin
« Reply #5 on: October 03, 2005 06:58:55 AM »

Oh yeah, because iodine is purple!
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fabfairhope
« Reply #6 on: October 04, 2005 07:08:24 AM »

That's exactly what happened....the iodized salt and the vinegar didn't like each other very much.  It happened to me too...I just removed the garlic before I took it to the gathering I was attending & no one was the wiser.  But my kids wanted to eat the garlic cloves just because the turquoise looked so cool!!  I didn't let them because (as a garlic lover myself) I didn't want them to end up with a garlic "complex"  lol  Pickled garlic wouldn't taste that great to a kid, but turquoise picked garlic???  They'd probably never eat garlic again!  lol 
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