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.

"john royce" > wrote in
on Aug Mon 2009 pm

> 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.
>
>
>

totally normal....the acid in the vinegar turned it green...it could also as easily turn it blue.
If that bothers you don't put the minced garlic in until you combine all ingredients and use the
dressing. A head of garlic will last quite some time in a dry cool place (not the fridge).

--
Is that your nose, or are you eatting a banana? -Alan

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

In article >,
hahabogus > wrote:

> "john royce" > wrote in
> on Aug Mon 2009 pm
>
> > 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.
> >
> >
> >
>
> totally normal....the acid in the vinegar turned it green...it could also as
> easily turn it blue.
> If that bothers you don't put the minced garlic in until you combine all
> ingredients and use the
> dressing. A head of garlic will last quite some time in a dry cool place (not
> the fridge).

I have had it turn blue. Looks interesting. ;-)
I agree on storing garlic heads at room temp. I've also started storing
onions at room temp and they are lasting a LOT longer!

Lemons and limes too.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein


Subscribe:

john royce > wrote:

> 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.

See
<http://groups.google.com/group/rec.food.cooking/msg/f1dabc3d700da22c>.

Victor