Peeled, soaking in white vinegar in the fridge for a few weeks, suddenly it’s GREEN! what happened here? Save or toss? Thanks!
by roseman96
10 Comments
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FlatusGiganticus
Looks like reaction with the sulfur in the garlic and copper forming green copper sulfate or something similar. From what little I understand, this is normal and will fade.
OK, a little reading and it looks like maybe a the allicin (gives garlic it’s smell) is broken down by the acid forming thiosulfinate which combines with other chemicals present to form pigments, which at the right pH is green in solution. Its harmless.
donkeykongchan
All good just a chemical reaction between the acid from the vinegar and the amino acids and sulfur in the garlic!
Heeler-420
vinegar does this to garlic, in my experience it typically is a little more blue but green sometimes too. It is really weird when you don’t expect it lol
Brendini95
Is this for storing purposes? When you take them out to use do you just give them a rinse?
LBHHF
It’s St. Patrick Days garlic.
Jubileum2020
Relax, it is normal, it’s just because of high ph. You can eat it, without any problems
When I make fish sauce…sauce for my homemade spring rolls the chopped garlic turns a shade of blue. I have never seen it happen anywhere else but it happens to me every time.
10 Comments
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For accessibility, please reply to this comment with a transcription of the screenshot or alt text describing the image you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
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Looks like reaction with the sulfur in the garlic and copper forming green copper sulfate or something similar. From what little I understand, this is normal and will fade.
OK, a little reading and it looks like maybe a the allicin (gives garlic it’s smell) is broken down by the acid forming thiosulfinate which combines with other chemicals present to form pigments, which at the right pH is green in solution. Its harmless.
All good just a chemical reaction between the acid from the vinegar and the amino acids and sulfur in the garlic!
vinegar does this to garlic, in my experience it typically is a little more blue but green sometimes too. It is really weird when you don’t expect it lol
Is this for storing purposes? When you take them out to use do you just give them a rinse?
It’s St. Patrick Days garlic.
Relax, it is normal, it’s just because of high ph. You can eat it, without any problems
Just normal garlic doing [normal garlic things](https://culturesforhealth.com/blogs/learn/why-my-garlic-turned-blue-green)
Ooooo I didn’t know you could can garlic
When I make fish sauce…sauce for my homemade spring rolls the chopped garlic turns a shade of blue. I have never seen it happen anywhere else but it happens to me every time.