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 ===== __________________________________ Do you Yahoo!? Yahoo! Search - Find what you're looking for faster http://search.yahoo.com