Allotment Gardening Advice Help Chat

Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Emma on October 13, 2006, 18:05

Title: blue pickles
Post by: Emma on October 13, 2006, 18:05

Why have my pickled onions turned blue.
Made using onion, vinegar, black peppercorns, garlic and chilli

I think its the garlic??

Any ideas?

Emma

Title: blue pickles
Post by: Heather_S on October 13, 2006, 18:57

Raw garlic turns blue in the presence of very minute amounts of copper. It's still safe to eat

(edited after i re-looked it up)

Title: blue pickles
Post by: Emma on October 15, 2006, 12:02

must be the jar lid - will use a jar with pastic or glass lid next time

Thanks

Title: blue pickles
Post by: Heather_S on October 15, 2006, 12:28

Apparently it can be caused just by minute traces of copper in your water too.
Only surefire way is to either cook the garlic/blanch it to deactivate the enzyme in the garlic that turns it blue, or use distilled water and no metal in the cooking/canning process.

Title: blue pickles
Post by: muntjac on October 15, 2006, 12:37

the blue like little specks on the onion is copper sulphate and its a very low amount's so small it shouldnt cause any problems , tip i like to use is a bay leaf in each jar ,or a hot chillie if you  growling !! onions