On 2019-07-20 10:39 a.m., 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?
>

It's the acid in the brine. It is not a problem.