pickling peppers query - Why is my garlic blue?
I was inspired by a post on pickling peppers. I grew a lot of hot peppers and have always been at a loss as to what to do with them before the frost killed them. So, yesterday, I tried to pickle my peppers for the first time.
I used a combination of sources, the thread below, epicurious and Jamie Oliver's. I didn't want to can, I just wanted to pickle.
So, I sterilized my jars, picked and blanched my peppers. I had a combo of jalepenos, habeneros, thai chili, and red hot cherries. Spices that I threw in the bottom of my jar included coriander seeds, bay leaves, peppercorns and cloves of garlic. I put the spices in the jar, put the peppers in and poured a hot vinegar/sugar combo to fill. I didn't fill the jars full of peppers, they were about half to three quarters full. The vinegar did go towards the top, with about half an inch leeway. The jars cooled, so I put the lids on and stuck them in the fridge. I was starting my patient wait for two weeks to go by.
Later that evening, I took a look at my pretty peppers. The garlic was still on the bottom and it had turned BLUE?!
So, here are my questions...
Why is the garlic blue?
Should I open the jars and take the offending garlic cloves out?
Will the jar of peppers be safe to eat?
Is the blue garlic safe to eat?
Do I have to dump my jars of pickled peppers?
Help please... Thanks.