blue pickles

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Emma

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blue pickles
« 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

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Heather_S

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blue pickles
« Reply #1 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)
wistfully hoping to one day be mostly organic gardener in North London.

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Emma

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blue pickles
« Reply #2 on: October 15, 2006, 12:02 »
must be the jar lid - will use a jar with pastic or glass lid next time

Thanks

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Heather_S

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blue pickles
« Reply #3 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.

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muntjac

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blue pickles
« Reply #4 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
still alive /............



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