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?

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

Thank you Cindy. I usually do not use whole cloves.

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.

Speaking of garlic, I've read that black garlic must be dehydrated for two
whole weeks. Garlic gets soft after browning or roasting. How can it withstand
two weeks of dehydration? For those of you who've tried it, what are its
texture and flavor like?