Re: [CH] Blue garlic
Linda Hutchinson (lipant@sympatico.ca)
Sun, 16 Nov 2008 16:47:59 -0500
I have read that blue garlic is fine. It's just a reaction. My dill
pickles' garlic is blue.
----- Original Message -----
From: =Mark
To: Chile Heads
Sent: Sunday, November 16, 2008 11:05 AM
Subject: Re: [CH] Blue garlic
Sounds like a job for Google...
On Sun, 16 Nov 2008 10:54:01 -0500, Jonathan Smillie wrote
> Not as OT as you might think... I've been steeping a gallon jar full
> of Bolivian Rainbow chiles and whole garlic cloves in white vinegar
> for a week now, intending to use it as the basis of some hot sauce,
> but over the last couple of days I've noticed that some - not all-
> of the garlic has begun to turn a rather fetching shade of blue
> (more lavender, really).
>
> I recall reading somewhere earlier on the list that this had to do
> with iodine content (although I haven't put salt, iodized or
> otherwise, in this mix) - but the core question is, is the blue
> garlic still safe to eat, or is the discoloration indicative of
> bacteria or something else that would recommend discarding this batch?
--
=Mark
http://www.exit109.com/~mstevens