john royce wrote:
> I've been making salad dressing (vinaigrette) from olive oil and malt
> vinegar.
>
> Formally, I would add chunks of garlic to stew in the combination of oil and
> vinegar for some days or so.
>
> Then I read that leaving stuff like garlic and/or chilies in oil could grow
> botulism. Since a portion of the garlic was always underneath and in the
> oil, I changed it to putting the pieces of garlic in a half vinegar half
> water mixture separately. Then added that to the oil just before usage.
>
> Now the garlic, after being in the malt vinegar and water mixture turns a
> ghastly green colour. Is that o.k. ? Is there anything i could do to
> improve my method? Thanks.
>
>


It is perfectly harmless -- it more commonly turns a disturbing shade of
blue. :-)

Using distilled water could help, IIRC it's a reaction between enzymes
in the garlic and copper or other minerals in your water. Also using
more mature drier garlic bulbs might help.

I'm answering this from memory. For more information, do a search for
"garlic turns blue"

Bob