Well...... its different!!

[Munch]

This is my pickled garlic 3 days after pickling!!

Any clues??

I know it is not the jar or lid as they are brand new jars and I have used them before (same batch).

I have read something about sulphur but what I want to know is are they safe to eat?

Pretty though!!!!

[Thelma Sanders]

from Bernardin, a Canadian supplier of bottling equipment.

Why did my garlic turn blue-green?

Immature garlic that has not been properly cured for 2 to 4 weeks at 70°F can turn an iridescent greenish colour in pickled foods.

Garlic may also turn green when exposed to sunlight or temperature changes. Some varieties of garlic and/or growing conditions produce garlic that has an excess of natural blue/green pigmentation. This colouring becomes more evident after pickling.

Blue garlic colour changes can also be caused by a reaction between garlic's natural sulfur content and copper in water or in iron, tin or aluminum cooking utensils. Blue garlic can also result when sufficient heat is not applied to inactivate garlic's natural enzymes. i.e. pickles that are not sufficiently processed.

In most cases, greenish blue garlic colour changes are not harmful; the product remains safe to eat unless other spoilage signs are present.

Bernardin Home Canning: Because You Can

[taff]

don't worry, it does that. Mine did, now a year later it's a dull brown colour..