WHY DOES GARLIC TURN BLUE IN VINEGAR RECIPES

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WHY DOES GARLIC TURN BLUE WHEN PICKLED? - THE SPRUCE EATS

Feb 10, 2021 · When garlic is combined with an acid (such as vinegar), the allicin reacts with amino acids in the garlic to produce rings of carbon-nitrogen called pyrroles. Pyrroles linked together form polypyrroles, which throw colors. Four pyrroles clustered together create green (this is why chlorophyll is green). Three pyrroles linked together creates blue.
From thespruceeats.com

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WHY DOES GARLIC TURN BLUE? - GARLICSTORE.COM

Dec 21, 2021 · So, Why Does Garlic Turn Blue? Garlic turns blue when some of its amino acids and natural enzymes react with its sulfur compounds. These reactions produce various multi-pyrrole molecules that could be likened to chlorophyll. This explains the change in pigmentation that forms a blue or green color.
From garlicstore.com

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WHY DOES FERMENTING GARLIC TURN BLUE? | REVOLUTION ...

Garlic can turn blue or green if it is exposed for a long time to any acidic ingredient such as lemon juice or vinegar. The acidity causes the reorganization of the molecules in the garlic cloves. This creates polypyrroles, molecules that give garlic cloves a green or blue colour. This reaction is not always instantaneous. It can take several hours to occur.
From revolutionfermentation.com

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WHY DOES GARLIC TURN BLUE IN VINEGAR? - REFERENCE.COM

Apr 10, 2020 · Facebook. Twitter. Garlic turns blue in vinegar due to the sulfur compounds within it reacting with minute traces of copper in the vinegar. This reaction forms copper sulfate, which is a blue or blue-green compound. The garlic is still safe to eat after it has turned blue unless there are other signs of spoilage.
From reference.com

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WHY DOES GARLIC TURN BLUE AND IS IT SAFE TO EAT? - DELISHABLY

Nov 27, 2011 · Different types of multipyrrole molecules are responsible for the different pigments. The multipyrrole molecule most familiar to us is chlorophyll, produced by plants in the presence of light; however, chlorophyll is not produced by the cooking or pickling processes that turn garlic blue.
From delishably.com

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WHY DOES GARLIC TURN GREEN OR BLUE? | MYRECIPES

Jun 07, 2019 · McGee also researched Laba garlic, a Chinese pickled garlic that’s a stunning blue-green. He discovered that this is a result of the garlic reacting with acetic acid, the main acid in vinegar. The acid is “effective at breaching internal membranes and mixing the cell chemicals that react together to create the green pigment,” McGee writes.
From myrecipes.com

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WHY GARLIC TURNS GREEN OR BLUE? IS IT SAFE OR RISKY TO EAT ...

Garlic, like all vegetables and organic foods, contains natural substances called enzymes. Sometimes sulfur present in the garlic react with it and turns the garlic green or slightly blue. Garlic rarely changes color when it is still fresh. Because enzymes and chemicals are still intact when fresh. Mature or old garlic usually means that natural enzymes and chemicals are broken down making it more likely to react with sulfur and turn green.
From growveggy.com

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BLUE AND GREEN GARLIC IS OKAY | EPICURIOUS

Jul 08, 2015 · Shifts in temperature, pH, and the age of the garlic can also come into play, so heating it or mixing it with acid might have some affect. Which means blue garlic is not just a pickling problem.
From epicurious.com

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WHY DID MY GARLIC TURN BLUE? : ASKCULINARY

According to this webpage on pickling/canning: Blue or purple pigments are caused by all amino acids (proteins) (except for cysteine, proline and 4-hydroxy-proline) in crushed, sliced, or fermented garlic. Some amino acids may react with sulphur, causing blue or green discoloration.
From reddit.com

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WHY IS GARLIC TURNING BLUE IN VINEGAR? - VLINCH

Jul 07, 2021 · A: Garlic often turns color due to a chemical reaction between the sulfur compounds in the garlic and the trace amounts of copper found in water. If picked before fully mature and not properly dried, garlic also will change color when exposed to an acid such as the vinegar used in pickling.
From vlinch.com

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WHY DOES GARLIC TURN BLUE IN VINEGAR? - REFERENCE.COM

Apr 10, 2020 · Garlic turns blue in vinegar due to the sulfur compounds within it reacting with minute traces of copper in the vinegar. This reaction forms copper sulfate, which is a blue or blue-green compound. The garlic is still safe to eat after it has turned blue unless there are other signs of spoilage.
From reference.com

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WHY FERMENTED GARLIC TURNS BLUE - FERMENTERS KITCHEN

Why does garlic turn blue during fermenting? It is quite a surprise when a batch of fermented garlic turns blue. However, the good news is it’s perfectly fine to eat and not an indicator of a ferment gone wrong. I first saw this happen in a batch of honey garlic. I set up the batch to ferment just as I always have, nothing out of the ordinary.
From fermenterskitchen.com

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WHY ACID TURNS GARLIC BLUE | COOK'S ILLUSTRATED

Why does garlic sometimes take on a startling blue color when cooked with an acid? Blue garlic may look off-putting, but it’s perfectly safe to consume and tastes just fine. The color change is caused by a reaction between enzymes and sulfur-containing amino acids in the garlic (the same enzymes are responsible for garlic’s flavor).
From cooksillustrated.com

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HOW DO YOU STOP PICKLED GARLIC FROM TURNING BLUE? (NOT A ...

Apr 16, 2003 · Recipes for pickled garlic always have you put the garlic (peeled or unpeeled, whole or separated into cloves) into a solution of vinegar, sugar, water, and salt. Then you put something on top of the cloves to keep them submerged. Every time I've tried this, the garlic develops a turquoise color, starting at the root end.
From chowhound.com

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WHY DID MY GARLIC TURN BLUE? : ASKCULINARY

Mine was trying to make an ad-hoc pepper-vinegar. I added vinegar, sliced serrano peppers, black peppercorn, garlic chunks, and so on. While heating, the garlic turned blue. After some searching around, I tried some any way. Tasted nicely. So copper-sulfide-tint aside, it worked.
From reddit.com

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CAN YOU FERMENT GARLIC IN VINEGAR? – HOME KITCHEN TALK

Feb 11, 2021 · Why Does Garlic Turn Blue in Vinegar? After putting garlic in vinegar, many people are confused about why it turns blue or even green. They almost immediately assume such garlic isn’t safe for consumption and want to throw it away. Before you do the same thing, bear with me. While the blue or the grey garlic color may look odd or even ...
From homekitchentalk.com

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BLUE GARLIC DURING PICKLING - SEASONED ADVICE

Jul 06, 2015 · Supposedly it is due to the freshness of the garlic. When we buy garlic in the markets, we don't know how long the garlic is there. Also, there are many types of garlic, and if you get your garlic from farmers markets, it is supposed to be fresh and usually bigger cloves in the flowers (the bunch).
From cooking.stackexchange.com

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PRESERVATION AND PICKLING OF GARLIC IN APPLE CIDER VINEGAR

Close the lid and leave the garlic at room temperature for 1 to 2 weeks, then move it to a cellar or other cold storage. You may need to “burp” the lids a few times over the first couple of days to release any built-up pressure in the jars. There is a process of interaction between the garlic and vinegar that will turn the cloves a green ...
From culturesforhealth.com

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FERMENTED GARLIC - FERMENT FOR FUNCTION

Sep 17, 2020 · Most batches of garlic will turn out exceptional, but there are a few things you must be aware of: garlic turning green or blue, fermented garlic smell permeating your fridge, and scaring people away with your garlic breath. Garlic turns blue. Fermented garlic cloves may turn bluish-green.
From fermentforfunction.com

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WHY DOES GARLIC TURN BLUE * VEGETABLE GROWING

Its result is: +. breakdown of oils into sulfates and sulfides; pigmentation of vegetable tissues; isolation of thiol, ammonia and pyruvic acid. So, scientists have found why garlic turns blue when canned. More often this phenomenon is observed due to damage to the tissues of the product. +.
From bw.meridianfarmersmarket.org

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WHY DOES GARLIC TURN BLUE WHEN PICKLED? - YOUR RECIPE BLOG

Garlic that has turned blue or green during pickling or cooking is perfectly safe to eat, and the presence of color has no effect on the garlic’s flavor. Some cultures even prize colorful garlic. In China, garlic is deliberately pickled in such a way that it turns a jade-green and is consumed during the Lunar New Year, or Spring Festival.
From yourrecipeblog.com

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WHY DID OUR GARLIC TURN BLUE? IS IT SAFE TO EAT? - YOUTUBE

It is so important to learn what you can where you are! This was a great lesson about food preservation for my family, and hopefully for yours! Please subscr...
From m.youtube.com

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PRESERVING GOURMET GARLIC: PICKLING GARLIC AND BLUE GARLIC ...

Jan 16, 2014 · Pickled garlic can be flavored with a vast variety of herbs and spices, ranging from the standard fare of mustard seed, bay leaves and cloves, to the more exotic curry and soy-sauce based.
From motherearthnews.com

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