Dill, garlic, salt, red pepper.
2006-07-30 04:51:56 · 7 answers · asked by Valerie 6 in Food & Drink ➔ Cooking & Recipes
I canned more today..my garlic was a bit green!!!! Problem solved.
2006-07-31 15:38:05 · update #1
I dont know I never heard about that maybe some mold?
2006-07-30 04:53:53 · answer #1 · answered by Irina C 6 · 1⤊ 0⤋
Under acidic conditions, isoallin, a compound found in garlic, breaks down and reacts with amino acids to produce a blue-green color. Visually, the difference between garlic cooked with and without acid can be dramatic, but a quick taste of the green garlic proved that the color doesn't affect flavor."
2006-07-30 04:56:47 · answer #2 · answered by pooh bear 3 · 0⤊ 0⤋
This has happened to me before too, sometimes my minced garlic turns a shade of green-blue. This is because the garlic developes chlorophyll when exposed to sunlight or goes through a temperature change. It can also change color if it is in the presence of acid because garlic contains sulfur which can react with iron or copper in water.
2006-07-30 05:00:02 · answer #3 · answered by Annie 4 · 0⤊ 0⤋
Because the cucumbers have green in them, and it is all soaking in the same fluid that it was heated and canned in.
Next time, try poaching your garlic and see if that helps. I'm not sure about that, though. It will still taste great, even green! :-)
2006-07-30 04:58:37 · answer #4 · answered by Sugar Pie 7 · 0⤊ 0⤋
It picked up the color from th dill and pickles.
2006-07-30 05:06:47 · answer #5 · answered by Ask the Chef 4 · 0⤊ 0⤋
its just the chlorophyll in the cukes peel ,no worry
2006-07-30 05:14:35 · answer #6 · answered by Anonymous · 0⤊ 0⤋
idunno.
2006-07-30 04:56:39 · answer #7 · answered by ♥Brittany♥ 6 · 0⤊ 0⤋