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Jun 18, 2009 09:55 PM

possibly poisonous pickle problems

The gf and i got some great looking kirby pickles through our CSA today so i decided to attempt pickling for the first time. I used alton brown's recipe for slightly sour pickles, taking care to clean the cucumbers and sterilize the mason jars. I made two jars and sealed them once they came to room temperature some time ago. Since then, the garlic gloves in both jars have taken on a pretty intense greenish blue hue. I read about a similar thing happening while I looked through the comments on the recipe but couldn't find an explanation for it. Is it the result of contamination, or something else i should be concerned with? Thanks for your help chowhounds.

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  1. the green tint, i learned on another thread, is a chemical reaction with some garlic in acidic environments. no worry, though -- it doesn't affect taste or safety, i understand.

    """Food for Thought: "Science: Green Garlic Working on a pasta sauce recipe for an upcoming issue, test cook Erika Bruce noticed that fresh garlic cloves sometimes take on an odd blue-green shade when cooked with acid (tomatoes, in this case). Under acidic conditions, isoallin, a compound found in garlic, breaks down and reacts with amino acids to produce a blue-green color. Visually, the difference between garlic cooked with and without acid can be dramatic, but a quick taste of the green garlic proved that the color doesn't affect flavor." From America's Test Kitchen Newsletter, September 2004 """"

    1. "The gf and i got some great looking kirby pickles through our CSA today ...."


      Don't you mean you got "kirby cucumbers"??

      1 Reply
      1. Like alka said it's the acid. It can turn garlic blue, green turquiose, etc.

        1. thanks for the feedback. the garlic is kind of blue but the pickles didn't kill me or render me blind so i guess its ok.