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Canning -- Pickled and Fermented Foods

Why did the garlic cloves in my pickles turn green or bluish green?

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This reaction may be due to iron, tin or aluminum in your cooking pot, water or water pipes reacting with the pigments in the garlic. Or, the garlic may naturally have more bluish pigment and it is more evident after pickling. Immature bulbs should be cured 2-4 weeks at 70 F. The pickles are safe to eat. Source: Original FAQ posted at http://128.192.83.157/faq/FAQ_home.php

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