I am making refridgerater pickles, I put quartered cucumbers in with dill and garlic cloves. The garlic is turning blue, has anyone had this happen? Is it safe?
I grew up making pickles. I seem to remember the garlic sometimes having a blue tint. We never had problems. you are eating the pickles not the garlic. Of course make sure your pickles are crisp and look/smell normal as well.
That is totally normal. I have been making pickles for years and this does happen. It is a reaction that occurs, normally with the brine & vinegar. As always with home preservation, just make sure that it all smells good and there are no signs of decay before eating it. Good luck!
It is a chemical reaction between the garlic and the acid. It is normal that it happens. We have had it happen often. It didn't affect the outcome of the pickles. You can google it for more info and the reason. I think it has something to do with how mature the garlic is too.
I looked it up on allrecipes.com. :) Someone else had this issue too and got the following response:
____@____.com Note: The acidity of the vinegar turned the garlic blue. Garlic contains anthocyanins that turn blue or purple in an acid solution (the pickle juice). It is ok to eat the pickles.
