But is there any cause for concern? Why does garlic really turn blue, and are you even supposed to eat it after it dons its new shade? Blue or green garlic is completely safe to eat, according to food safety specialist Angela M. Fraser, Ph. Why wouldn't any of the rest of the garlic turn in any other recipe? What made it turn? An ingredient in the brine or stuffing? Copper, Aluminum, Onion, lemon, vinegar?
Garlic is frequently with acids so that can't be it A lot of times the chefs put the garlic in the oven alone - is this why? It seems a waste of energy to us.
But is this for a reason? I just want to know how to prevent this. Does the garlic industry know about this? Does anybody know why baking it would turn it while stove-top or raw wouldn't? Thank you. Yesterday I made a batch of 3 pints. This morning all 3 jars are are very Brite Green. Scared the hell out of me. I've been working with garlic my whole of 50 years. I just made a big pot of Slavonian sauerkraut and when I checked it after a few minutes, I was shocked to see pieces of moldy looking garlic.
I thought it must have been color that came out of a bell pepper but this hasn't happened in 50 yrs of making the same recipe. I tossed the whole mess out and started all over again without the bell pepper this time. The same thing happened again. I'm seeing this does really happen! Now I'm not liking that my garlic is sprayed with stuff Making Curtis, Salvadorian pickled cabbage with garlic.
Minutes later the garlic turned blue greeen. Before adding any raw garlic to the mix, I peeled four cloves and sliced off their rough "root" ends. All looked perfectly normal but I thought the cut ends smelled a bit "off. A few hours later when I went to shake up the jar, I was horrified to see the garlic cloves had turned cyanotic and I couldn't help but wonder if the head had been "treated" with something while growing.
I decided I might have to toss the mess out and start over, but I'd first check online to find out if anyone else had had this happen--and I'm very pleased to have been shown to this page! Copper is mentioned here as a possible discoloring factor, and I read that copper sulfate--which can be toxic depending on how much copper it contains--is used in agriculture as a fungicide and that some fungi are capable of adapting to elevated levels of copper ions Though it seems it's safe to eat, I'm not real keen on putting the discolored garlic into my mouth or even leaving it in the jar--so I've picked it out and am thinking I'll replace it with a different kind to see if that makes any difference.
The head that turned blue with pickling was a stiff-necked variety from one of Walmart's "loose" bins. Garlic cloves were got peeled and were found to be sprouting and preserved by adding apple vinegar. After gap of 5 days, it has been noticed that the color has turned blue I stored it on top of the fridge because I missed the step of refrigeration on the recipe I was following. When I agitated it tonight, I noticed my garlic was turning blue from the inside out.
I then immediately put it in the fridge and searched until I found this post. I made a garlic and ginger paste, but forgot to store in the fridge. The next day I noticed it turned to a bluish hue. I googled and found it is ok and safe to cook. It turns green even in fridge. Two weeks ago, I decided to make some pickled cabbage, carrots, and root vegetables and added fresh whole garlic cloves for flavour. To my surprise, after about ten days, the garlic started turning a green-blue colour. My brother volunteered to eat a clove and declared it tasted like "pickled garlic" but I kept a close eye on him for the next day, thinking about treatments for food poisoning, but thankfully not needing to implement any of these treatments.
Just happened to me! I was making tea with fresh garlic, fresh ginger and lemons. I went to the store to get honey for my tea and when I returned, looked in the pot I saw the glue garlic. Decided I would Google before tossing it I've been cooking with garlic for many years, and I experienced this for the first time tonight. I was making a Blue Apron recipe that included a garlic cheese bread. I drizzled extra virgin olive oil on the cut sides of a small baguette, spread some grated garlic over that, then topped it with shredded lamb chopper cheese which I had never heard of or used before.
I put it in the oven to toast, but it was set to bake, not broil, so it never got really browned on top. It looked normal when I took it out of the oven, but a few minutes later it had developed bright green spots. I thought that must have been some really weird cheese This just happened to me. I'm making fire cider and went to shake my jars this morning. Looked in the bottom and saw blue garlic cloves! First time I've ever seen this. Been cooking with garlic all my life.
Glad it is not spoiled. I chopped up a heap of garlic all bought from the same store to put into a jar so its easier to use, took me over an hour to chop up, when I went to the fridge the next day the whole jar was blue! This happened to me for the first time when making garlic dill pickles.
I thought now this batch will have to be thrown out. Read this story on line and glad to know the batch is not spoiled. Thanks so much. Just cooked a pickled pork with vinegar, water, peppercorns etc and the garlic turned aqua. So googled and find your site. Thank you so much from Australia. Have cooked with garlic my whole life. Two nights ago making a lemon garlic sauce for an asparagus pasta dish and when I added the lemon the garlic turned a tourqois color.
I was horrified. Picked out as much as I could and prayed no one would become ill. All the time thinking something was wrong with the garlic. That was a first for me. Glad to find out it is not harmful. This happened to me last night!
I thought a scrap of paper or something got in and the blue ink tinged it, or a thread off my shirt, or something! I thought something foreign got in but didn't know what! I ate a few stalks but I rinsed them off because I was weirded out.
I'm glad I Googled blue garlic!! From this article a few things could have caused it Boy, today this happened to me! I was cooking some lentils and, suddenly, after one or two minutes of heat, the garlic is there, looking at me with a very fearsome blue color. I immediately called my mom for advise and she told me that this had happened to her a few months ago!.
What are the odds for two events in such a short period of time? Wow, this happened to me this morning, and thank you so much for posting this! Hope to recreate this, as aqua is one of my favorite colors! Have a wonderful day! The sun is out again in San Diego! The 3 types I canned all turned blue within a few days.
I was going to pitch them out but thanks to this article I will keep. Next time I will can sooner and see what happens. This happened to me last night while making shrimp scampi.
Shouldn't be anything unusual there, just some butter, fresh garlic, lemon juice, and shrimp. Must have been lemon juice, but wait, I've made that dish many times in my life! So, why this one time?
Must be some other reason like the freshness of either the garlic, lemon, or butter and how it all combined. Thank you for your article! Very informative news. I searched the internet and read one comment that it could be due to fertilizers and pesticides that have copper.
The user was advise to use garlic to reduce High Blood Pressure but to the contrary, it was increasing. After lab test they found copper in garlic. I think we need further investigations. As far as they can tell, garlic enzymes—which give it that distinct flavor—break down over time. Naturally occurring sulfur in the garlic interacts with those enzymes, occasionally turning it slightly green or blue.
Sometimes the color change happens, sometimes it doesn't. Pin Share Email. I feel like when this happens the garlic flavor is stronger, and my boyfriend finds it to have an off-putting taste. What's going on here, and does it make sense that it would change the flavor?
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