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Why is my garlic blue?

sleevendog (5a NY 6aNYC NL CA)

10 years ago

It's pretty. Robin's egg blue, lol.

Our local Stop-n-Shop had persian cukes this week, three for 2 bucks...that is 21 cukes, 14oz packages and very fresh. DH picked up three more packs.

They don't last long so i'm making fridge pickles...love them. No need to peel, no real seed to speak of...not at all watery. Good flavor...for a winter cuke.

I have my own pickling blend, 3 tbsp, cup vinegar, cup water and bring to simmer...turn off heat and add garlic slices...slice cukes and veggies and pack in jars and pour over warm/room temp vinegar. 100 times the same.

I did leave it on the stove a bit longer and went to deal with the slicing and packing...garlic that is floating on top is blue....must have reacted with something...lol

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Comments (7)

sleevendog (5a NY 6aNYC NL CA)
Original Author
10 years ago
Google-

Garlic contains anthocyanins, water-soluble pigments that turn blue, green or purple in an acid solution. While this color transformation tends to occur more often with immature garlic, it can differ among cloves within the same head of garlic.
sleevendog (5a NY 6aNYC NL CA)
Original Author
10 years ago
Did not happen with the batch of pickles a couple days ago but i must have packed them quicker and into the fridge. Same large head of garlic. Very fresh juicy cloves. I'll just pack the cloves in the jars rather than soaking in the warm vinegar bath.
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annie1992
10 years ago
Yes, sleevendog, that's a very common occurrence, but kind of unsettling the first time. Sometimes it turns pink or purple instead, very colorful, LOL.

When acid like vinegar is added to the garlic, it ruptures the cell membranes of the cloves, causing amino acids and sulfur compounds in the garlic to mix. This releases an enzyme which reacts with the amino acids and causes a blue pigment The pigment is naturally present in the garlic and damage makes it more visible.

Garlic may also appear blue due to the type of garlic and the soil conditions it was grown in. Some kinds have more of those than others so they turn color more easily or darker. Acidic soil can increase the pigments too.

Also metal traces in the water of your pickling solution can also affect the color. Copper, for example, will combine with the sulfur compounds in the garlic to produce blue-hued copper sulfate. A blue-green tinge can also be caused by metal equipment, including aluminum, cast iron, and tin, used in the pickling process. So, using distilled water helps sometimes. Be sure your salt doesn't contain iodine, as that can cause discoloration too. And keep your garlic out of the sun, so it doesn't produce chlorophyll.

Anyway, it's safe and will taste fine, it's just very different looking, LOL.

Annie
sleevendog (5a NY 6aNYC NL CA)
Original Author
10 years ago
I first thought it was a metal reaction. Used the same stainless all-clad pot i always use. No salt. I don't salt my fresh fridge pickles. (no reason and not sure why) ...we just seem to like them 'freshie'.

I did grab my favorite vintage knife but it is not reactive as it does not discolor like steel or cheap knives that get small rust blooms...hate those. Just might be that knife. I'll use one of my Henkel for the next batch. The blue is lovely but my guests tomorrow may not think so, lol.
gardengrlz
10 years ago
This can happen to newer garlic as well.

I'm very proud that my blue garlic picture and info was included in last year's "Fundamentals of Consumer Food Safety and Preservation" handbook by the Univ. of Washington State.

Check it out: Why Does my Garlic Turn Blue?
annie1992
10 years ago
Hey, Kathy, you're famous, LOL!

Annie
gardengrlz
10 years ago
Annie, I'm in the "Pickling" section, page 6-8.

First pickles...next rule the world. LOL!

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