Re: [CH] Blue Garlic and ISO Uncle Dirty Dave
Love2Troll (Love2Troll@kc.rr.com)
Fri, 5 Mar 2004 12:10:03 -0600
Matt,
I really wonder why your garlic turns blue? Ever since I bought "The Joy of Pickling" about 5 years ago I've refrigerator pickled just about everything imaginable. And I want some of that blue garlic. LOL
There are about 4-5 recipes for pickled garlic in the book & none of them mention garlic turning blue. If anyone wants I'll post the recipes.
Only thing I can think of is iodized salt or maybe cider vinegar. Do you refrigerate? 3 of the recipes say to refrigerate & the 4th says to store in a cool, dark place.
I've had trouble with onion rings turning dark and pepper slices getting soft. Since I started liming everything first I've not had that problem.
My basic refrigerator pickle method is very simple:
Equal parts sugar and white vinegar
Pickling spice (I like Tones)
Heat the vinegar just enough to dissolve the sugar. Let the mixture cool. Pour over whatever you are pickling & refrigerate. I do slice everything including the garlic. No salt at all in my mix.
JohnT
----- Original Message -----
From: T. Matthew Evans
To: Chile Heads
Sent: Thursday, March 04, 2004 10:10 AM
Subject: [CH] Blue Garlic and ISO Uncle Dirty Dave
Dave --
A while back you posted a recipe for hot sauce that was basically: "Put half
garlic and half dried chiles in a Mason jar, salt, cover with vinegar". I've
always wanted to try it and finally did a few weeks ago. When I open the jar,
it smells fantastic and the chiles are now fully rehydrated, but the garlic has
turned blue. Is this a problem? Does it happen in your sauce? I know about
the dangers of garlic and botulism, but I wouldn't think it would be a problem
when everything is submerged in vinegar. Does anyone else have thoughts on
this?
Thanks.
Matt
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