Re: [CH] Blue Garlic and ISO Uncle Dirty Dave

T. Matthew Evans (tmattevans@yahoo.com)
Fri, 5 Mar 2004 11:51:08 -0800 (PST) 

...and the sky above us opened angrily and the storm of science rained down
upon us and we were learned....

Thanks, Buffalo Sue.

Matt


--- Buffalo Sue <bflosue@earthlink.net> wrote:
> 
> It's due to a chemical reaction.  From
> http://www.picklenet.com/sections/askpetequestions/bluegarlic.htm:
> 
> 
> - Why has my pickled garlic turned blue? 
> 
> 
> - Raw garlic contains an enzyme that if not inactivated by heat reacts with
> sulphur (in the garlic) and copper (from water or utensils) to form copper
> sulphate. The amount of copper needed for this reaction is very small and is
> frequently found in normal water supplies. Blue garlic is still safe to eat,
> although if other signs of spoilage are present, discard.
> 
> 
> 
> 
> 
> -----Original Message-----
> From: Love2Troll <Love2Troll@kc.rr.com>
> Sent: Mar 5, 2004 1:10 PM
> To: "T. Matthew Evans" <tmattevans@yahoo.com>, 
> 	Chile Heads <Chile-Heads@globalgarden.com>
> Subject: Re: [CH] Blue Garlic and ISO Uncle Dirty Dave
> 
> 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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