sun pickles

[fordlover1947]

trying to find out why the garlic i put in turns blue / green.will this make them bad.any imfo .welcomed memamookie@aol.com fordlover1947.new to pickling

[KarenB]

I found this on the internet. I have never heard of sun pickles. Our sun in Ontario is probably not strong enough for this. I only use a brine for my pickles..

Garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat.

If it is picked before it is fully mature and hasn't been properly dried it can turn and iridescent blue or green color when in the presence of acid.

A reaction between garlic's natural sulfur content and any copper in the water or in the iron, tin or aluminum cooking utensils can sometimes change the color of garlic.

Other reasons to cause garlic to turn blue or green:

Are you using table salt instead of canning salt? That can cause the garlic to turn blue or green. Table salt contains iodine, which discolors whatever you're pickling. Use kosher or pickling salt.


Different varieties or growing conditions can actually produce garlic with an excess natural bluish/green pigmentation made more visible after pickling.

Don't worry, greenish-blue color changes aren't harmful and your garlic is still safe to eat. (unless you see other signs of spoilage).
Source(s):

http://whatscookingamerica.net/garlictip…