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kseiverd Jul 13, 2012 07:39 AM

Tried my hand at making some pickled green beans yesterday. Brine was pretty simple... cider vinegar, sugar, spices, garlic. I heated up vinegar and sugar to about boiling to dissolve. Put spices... pickling spices, pepper corns, bay leaves... in a tea ball and just steeped while I started prepping veggies for jars. Blanched beans, THIN sliced onion and red peppers. While doing my slicing, realized I had forgotten the garlic... sitting right in front of me on counter. SO pulled out tea ball, heated brine back up and tossed in 4-5 smashed but basicallt intact cloves of garlic to steep. By the time I was ready to pour briine over packed jars, the garlic was BRIGHT GREEN??

Any idea why?

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    4Snisl RE: kseiverd Jul 13, 2012 07:47 AM

    Don't worry....it's safe! Sulfur compunds in the garlic reacted with the acidic pickling mixture.

    Previous discussion: http://chowhound.chow.com/topics/287019

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