Garlic infused vinegar
kilikini wrote:
> George Shirley wrote:
>> Mark Thorson wrote:
>>> kilikini wrote:
>>>> Wayne Boatwright wrote:
>>>>> On Fri 17 Oct 2008 07:21:22a, kilikini told us...
>>>>>
>>>>>> Wayne Boatwright wrote:
>>>>>>> Essentially, you have made garlic pickles, which are perfectly
>>>>>>> safe. Raw, in vinegar, stored in the fridge is fine. They can
>>>>>>> also be blanched, put in vinegar, and canned in a BWB.
>>>>>> You forgot to mention that the garlic turns green. :~)
>>>>> People keep saying that, but it never has for me. Odd, huh?
>>>> Why has it never happened to you? That is weird!
>>> Now that I think about it, I've never seen that
>>> happen either, and I've put lots of raw garlic
>>> in vinegar when making pickled mushrooms and
>>> pickled squid, so I should have seen it happen.
>>> But that stuff usually gets eaten within a week.
>>> Over what time span does this greening occur?
>> Original thoughts and ideas:
>>
>> Garlic is known to contain sulfur compounds which can react with
>> minute traces of 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 fresh garlic 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 an acid. It may be caused by an allinin
>> derivative. *
>>
>> A reaction between garlic's natural sulfur content and any
>> copper in your water supply, or in the cooking utensils your are using
>> (such
>> as cast iron, tin, or aluminum) can sometimes change the color of
>> garlic. *
>>
>> The other sources of copper might be butter, lemon juice, or
>> vinegar. *
>>
>> Garlic will also turn green (develop chlorophyll) if exposed to
>> an temperature change or is exposed to sunlight. Some people say it
>> can be stored for 32 days at or above 70 - 80° F to prevent greening (but
>> I'm not yet sure that is true).
>> *
>>
>> Are you using table salt instead of kosher or 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
>> (anthocyanins*) made more visible after pickling.
>>
>> * Any of various water-soluble pigments that impart to flowers
>> and other plant parts colors ranging from violet and blue to most
>> shades of red. This pigment is produced after chlorophyll is
>> destroyed due to environmental changes. This is a variable phenomenon
>> that is more pronounced for immature garlic but can differ among
>> cloves within a single head of garlic. If you grow your own garlic, be
>> sure to mature
>> it at room temperature for a couple of weeks before using it.
>>
>> 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).
>
> Wow, thanks, George, that was really informative! (And I mean that
> honestly.)
>
> kili
>
>
Google is your friend Kili.
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