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pickled garlic

14 years ago

a friend has asked me if I could help with this problem but I cant ,someone here may know

I did pickled garlic with oregano and after a few hours it has gone partially blue ,is this normal everything I used was s/s and as stated in the recipe

so I don't know whether to toss it or not

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Comments (2)

freegard
Original Author
14 years ago
this is the recipe
i used

Pickled Garlic:
12 large heads garlic, about 838 g (1 3/4 lb)
625 mL (21/2 cups) white vinegar
250 mL (1 cup) dry white wine
15 mL (1 tbsp) pickling salt
15 mL (1 tbsp) granulated sugar
15 mL (1 tbsp) dried oregano
5 dried whole chili peppers

Separate garlic bulbs into cloves. To soften and loosen skins, blanch garlic cloves in rapidly boiling water 30 seconds; immediately immerse in cold water, drain and peel cloves.

Place 5 clean 250 or 236 mL Mason jars in a boiling water canner; fill with water, bring to a boil. Boil SNAP lids 5 minutes to soften sealing compound.

In a large stainless steel saucepan, combine vinegar, wine, pickling salt, sugar and oregano. Bring to a boil; boil gently 1 minute; remove from heat. Add peeled garlic cloves to hot vinegar mixture. Stir constantly 1 minute.

Pack garlic and 1 dried whole chili pepper into a hot jar to within 2 cm ( 3/4-inch) of top rim. Add hot liquid to cover garlic to within 1 cm (1/2-inch) of top rim (head space). Using rubber spatula, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining garlic and liquid.

Cover canner; return water to a boil. Process -- boil filled jars -- 10 minutes. Remove jars. Cool undisturbed 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store in a cool, dark place.

Makes 5 250 or 236 mL jars.

Note: At elevations higher than 305 m (1,000 ft) increase processing time. Add 5 minutes at 306 to 915 m (1,000-3,000 ft); add 10 minutes at 916 to 1830 m (3,001-6,000 ft); add 15 minutes at elevations higher than 1831 m (6,0001 ft).

Warning: This recipe was specially formulated to allow home canners to preserve a low acid food -- garlic -- in a commonly available boiling water canner. Please do not deviate from the recipe ingredients; quantities, jar size and processing method and time. Any change could affect the safety of the end product.
dgkritch
14 years ago
It looks like you're fine. It's not uncommon for garlic to change colors. It's still safe to eat, just may not be as attractive.
Your recipe has plenty of acid and good instructions.
The only thing I would adjust is the your snap lids don't need to be boiled, just simmer is good. It's possible to over do it.

I've linked to just one of many answers to why garlic turns colors!!

Enjoy your garlic!

Deanna

Here is a link that might be useful: Blue garlic
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The green/blue color tinge change is usually only temporary. Its attributed to some enzymes within the cloves, especially if they have been freshly dug and dried a week or two. Most garlic cloves would have that normal creamish color inside, and maybe even a purple paper skin. With colors like these within a clove is when acids in vinegar and heat of processing come into play. Ever drop iodine on a potato? It turns blue. I wonder what happens when you do the same with a true blue potato? Does it turn white? Hmmm food for thought. As to vinegar strength. I usually do ALL my vinegar based pickles with full strength 5% acidity distilled white vinegar. Even for that, more sweet and spicy B&B, sweet mixed, and a few other pickles that benefit from using some cider vinegar to be a bit more 'mello', may see a bit of water added. My pickled pepproncini are full strength vinegar too. With a full quart of pickled garlic, and full strength vinegar, you have a safer canning combination for that larger quart size mass. Was at a web site (canning pantry) where they offer many more Mrs. Wages pickle mixes. Apparently they realized that Ball as 'droppped the ball', when it comes to a bigger variety of mix flavors. There is one for making 'dilly' beans, pickled beets, and and also one for pickling all kinds of garden veggies. Additionally choices for refrigerater pickles, where you do no heat processing at all. Also found that, yes, Ball appears to have sugar in their dill pickle mixes (even as the first ingredient), hardly a true dill pickle. Polish dills use a few peppercorns in that style (Grandma did too).
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They will get a bit soft after about a year. To lengthen the time a little, you can add a little Pickle Crisp (calcium Chloride) to help reduce the breakdown effect vinegar causes. Mine remained quite crunchy for a year. I made a quart for someone and they ate the whole jar in less than a week. My Music garlic is a great one to use for pickled garlic. They are really big single cloves, a little smaller than elephant garlic, but have the taste of true regular garlic. I hate those thin wafer kinds of garlic where there are several layers varying from tooth pick width to a standard clove size.
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My pickled garlic is simple, and I just make a plain 5% vinegar and pickling salt brine. Add a few bits of dried red pepper flakes for a spicy one, and use a bit of a Mrs Wages dill pickle mix for another, as opposed to the salt. I grew Music garlic with huge cloves and a stiff stalk. Its hard neck type and is planted in September and harvested the next year in July. I suppose you could also add oregano to the vinegar salt brine to make yet another flavor. I don't use any wine vinegars or any wine based anything. Keep it plain and simple and it should be just fine. Your recipe seems to look ok as to acidity, IF youi leave out the wine, s thgat will dilute the acidic brine. Whole garlic cloves should pickled in full strength vinegar at least 5% to be safe.
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Barbara, There are many benefits of eating garlic and also onions, shallots, ect. A few weeks ago I when I was giving away some of the onions I thinned out as green onions my aunts were talking. They said when growing up they always had onions(either fresh of dried) with at least one and usually two meals a day. Said they thought everyone quit eating them because of the breath they leave. But said for the conditions they grew up in they remember the whole family being healthier and going to the doctor less than many of us do now. I also have severe sinus infections. And have noticed over the last year they have been better. Maybe my increased intake of garlic and onions has helped. That is a very informative site you linked too. I have used it for information for some time. Jay
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