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possibly poisonous pickle problems

switters Jun 18, 2009 09:55 PM

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.

  1. switters Jun 20, 2009 12:27 PM

    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.

    1. C. Hamster Jun 19, 2009 07:53 AM

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

      1. ipsedixit Jun 18, 2009 11:05 PM

        "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. re: ipsedixit
          alkapal Jun 19, 2009 12:36 AM

          oh ipse, you must be bored!

        2. alkapal Jun 18, 2009 10:22 PM

          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 """" http://www.apinchof.com/garlicqanda.htm

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