I recently tried my hand at making pickled garlic using a recipe from my sister-in-law. During a visit to her place, Mrs. G. and I had the opportunity to sample her homemade pickled garlic. While it wasn’t exactly to Mrs. G.’s liking, I was quite taken with it and secured the recipe. Over the weekend, we decided to prepare a batch ourselves. However, amidst the pickling process, I observed a peculiar sight: a few cloves in the jar had taken on a shade of blue after being submerged in the brine. Although this was an unexpected twist, it turns out that such a color change is not rare at all and can be explained by some intriguing science.
Why Does Garlic Change Color When Pickled?
In the pickling process, garlic undergoes a chemical transformation that can result in blue hues. The culprit is alliin, a sulfur compound found in garlic, which is the start of a reaction with the acidic environment of the brine. Some of the alliin breaks down into allicin, the aromatic compound that gives garlic its strong smell and flavor. The allicin interacts with the acidic brine to form pyrrole molecules, which give rise to colorful pigments. These pyrroles link up to form polypyrroles; three pyrroles linked together to create a blue color, while a cluster of four pyrroles leads to a green color.
Is Blue Garlic Safe to Eat?
If you’ve encountered blue or green pickled garlic, worry not; it’s safe to eat and quite a conversation starter! The color change does not indicate spoilage or the presence of harmful substances. The garlic remains as edible and nutritious as it was before the color shift.
So the next time your garlic turns blue in the pickling jar, remember you’ve not only made a tasty condiment but also witnessed a fascinating chemical ballet.