Ami Living Homemade Pickles -- Help?

There was a recipe in the Ami Living (two weeks ago, I think) for homemade sides. One of the recipes were for pickles.

Well, I put the whole thing in a jar last week Thursday and put it on a shelf in my pantry so that the temperature should stay stable -- the recipe didn't specify leaving it in a warm or cool place. Just on the counter. But my kitchen is small and gets very hot when I'm cooking.

Well, today I turned on the light in my pantry (it's a walk-in) and looked up to the top shelf and --

are you ready --

the garlic turned BLUE!

Does anyone have any idea of why that would happen? I can't imagine it's supposed to.

I washed the pickles before I put them in and peeled my own garlic (so it can't be dyes from somewhere). The only thing I (maybe) did different it cutting and de-seeding the jalapeno peppers (the recipe didn't specify and there wasn't room for them in there whole).

Any ideas?

It's a chemical reaction that happened when some acid you used came in contact with the garlic. If vinegar came in direct contact with the garlic, that would do it. I have had this happen when lemon juice came in contact with garlic, so I'm now careful to avoid that.

The garlic is fine, btw, and so are the pickles.

I've heard of garlic going green. It has happened to me in the past.
Blue is a new one Smile

But I don't think it should be a problem, since the kirbies are pickled.

ETA: seems to be a reaction from the acid/vinegar
http://chowhound.chow.com/topics/373023

http://ask.metafilter.com/54822/Why-has-my-garlic-gone-blue

http://whatscookingamerica.net/Q-A/bluegarlic.htm
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Really Awesome Mom!

That's so cool. Thanks!

I wish they would have mentioned that in the article.

Diamond Member Joined: Apr 29 2006 Posts: 4772

How did they taste? Smile

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"But it's no use going back to yesterday, I was a different person then"- Alice in Wonderland

They're supposed to 'pickle' for 6-7 days and I only put them in Thursday afternoon last week. So I'm not trying them till at least tomorrow -- they don't look quite dark enough yet.

I'll let you know!

Diamond Member Joined: May 10 2010 Posts: 2975

Can you post the recipe here? I would love to try it. Thanks!

Gold Member Joined: Jan 11 2011 Posts: 1164

I had the same with garlic in marinated eggplant salad.

Can I have your recipe for marinated eggplant salad?

Silver Member Joined: Aug 30 2010 Posts: 605

The garlic turns blue/green because of chlorophyll in the garlic - it's fine.