garlic turned blue when pickled with green tomatoes?

Answer 1

Garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur (in the garlic) and copper (from water or utensils) to form blue copper sulfate. The garlic is still safe to eat.

If it is picked before it is fully mature and hasn't been properly dried it can turn and iridescent blue or green color when in the presence of acid.

A reaction between garlic's natural sulfur content and any copper in the water or in the iron, tin or aluminum cooking utensils can sometimes change the color of garlic.

Garlic will also turn green (develop chlorophyll) if exposed to an temperature change or is exposed to sunlight. Some people say it can be stored for 32 days at or above 70 - 80° F to prevent greening (but I'm not yet sure that is true).

Other reasons to cause garlic to turn blue or green:

Are you using table salt instead of canning salt? That can cause the garlic to turn blue or green. Table salt contains iodine, which discolors whatever you're pickling. Use kosher or pickling salt.
Different varieties or growing conditions can actually produce garlic with an excess natural bluish/green pigmentation made more visible after pickling

Don't worry, greenish-blue color changes aren't harmful and your garlic is still safe to eat. (unless you see other signs of spoilage).

Answer 2

This is so hilarious that i can answer this question.
My mother-in-law from Bulgaria spent the summer with us and pickled a ton of jars of just about everything (even green apples!).
Green tomatoes and garlic happened to be in the same jar (we had like 10 of those). and yeah, the garlic was blue. just some wierd chemical reaction in the vegatables. no worries, it's ok.

Answer 3

Weird. Did you use a "colored" vinegar? If so, maybe some green from the tomatoes mixed with the color and turned the white garlic blue?

Answer 4

Its how all the aspects artwork mutually with one yet another. My garlic each in certain situations turns a greenish colour in my tomato sauces. Has to do with the chemical reactions of the ingredients. Its ok even with the undeniable fact that, nevertheless ideal for eating.

Answer 5

if you put any oil in the mixture.... toss it!!!! if you mix garlic and oil and keep it (store it) it spoils, FAST. Garlic and oil need to be mixed only when ready to be used! All sorts of bacteria can grown which can cause anything from diareah to something deadly. be careful!!!