On Saturday, July 20, 2019 at 10:39:12 AM UTC-4, Thomas wrote:
> I make 24 hr pickles alot. Vinegar, water, salt, sugar, dill, spice and whole garlic cloves. After 3 days or so the cloves take on a bluish green color. What causes this and is it a concern?

Well-known phenomenon. The acid in the vinegar reacts with compounds in
the garlic to produce the same type of compounds that make blueberries
blue.

It's harmless.

Cindy Hamilton