Garlic is widely used in preparing various supplies for the winter. Sometimes the aromatic vegetable beloved by many begins to change its usual light color. It may acquire an atypical bluish or greenish tint. At the same time, the taste characteristics of the product and its aroma are completely preserved. Given the possibility of such changes, it will be useful to know why garlic may turn blue when pickled.
The main reasons why garlic turns blue or green
Scientists from various countries became interested in the changes in the color of garlic that occur in the marinade several years ago. In the process of repeated experiments, several important points emerged. Researchers have identified the steps in the process, which is a complex chemical reaction, and leads to the blueness of this product:
- when the integrity of the cloves is damaged, the essential oils and enzymes included in its composition participate in active reactions;
- the alinase enzyme causes the decomposition of alliin (the substance that provides the pungent garlic taste);
- as a result of the breakdown of alliin, some essential oils provoke the appearance of sulfates and sulfides;
- the latter form special pigments that lead to the appearance of atypical colors.
Another common factor that can cause a spicy vegetable to turn blue or green after seaming is the presence of considerable amounts of copper in it. This metal tends to decompose in an acidic environment and cause bluish spots to appear on garlic cloves.
Vegetables also tend to turn blue or green:
- With broken integrity.
- Subjected to pre-heat treatment.
- Incorrectly stored before pickling (if the product has been in the refrigerator for a long time, the alliin content in it increases, and therefore it is recommended to place the garlic in the pantry at a temperature of +18 to +25ºС).
- Having a high degree of maturity (young garlic contains a small amount of alliin and essential oil compounds, the presence of which provokes pronounced chemical reactions).
Attentive housewives have noticed that foreign (Chinese) garlic tends to change color in tomatoes or in a jar of cucumbers.Domestic vegetables, as a rule, tolerate the harvest without any transformations, completely retaining their usual color and appearance.
How do spices and seasonings affect color change?
Some spices and seasonings used for pickling can cause the appearance of a blue-green, dark gray hue. Similar phenomena tend to occur when adding to preservation:
- cinnamon;
- carnations;
- ground black pepper.
Mixtures consisting of several varieties of spices, seasonings, and spicy vegetables can affect the color of a vegetable. In such cases, a chemical process occurs consisting of the interaction of various ingredients of the dish.
It is important to understand that herbal spices and seasonings contain natural coloring substances that are not dangerous to humans.
Is it possible to eat blue garlic?
Despite the change in garlic color, You can eat it without any fear. An example is many countries in the world where the turning blue or green of this vegetable is not perceived as a cause for concern.
To reassure lovers of the aromatic vegetable and dispel concerns about the unsuitability of blue garlic for food, experts report the following. Alliin, present in garlic, initiates the formation of allicin. This substance exhibits strong anticancer, immunostimulating and bactericidal properties.
Blue discoloration of garlic indicates an increased content of aliin, and, accordingly, a high degree of usefulness for the body. Based on all of the above, we can conclude that a vegetable that has changed its usual color as a result of preservation is not at all dangerous for consumption, and can bring no less health benefits in comparison with traditionally light garlic.
Scientists say that the blue color that appears on garlic as a result of pickling is mainly of aesthetic value and does not indicate a high content of nitrates or other harmful chemical compounds in the product. The substances present in the vegetable are absolutely harmless even after unusual changes have occurred to them.
What to do to avoid garlic turning blue
If the unusual color of garlic in jars of tomatoes or other vegetables still causes concern, you can use recommendations to avoid this phenomenon. To reduce the likelihood of aromatic vegetables turning blue, you must:
- Purchase a product grown in domestic conditions. Garlic heads, originating from southern latitudes, have a large number of enzymes responsible for their intense color when pickling.
- For pickling, use immature, young specimens. An old vegetable that has been stored for a long time has an increased concentration of alliin, and its pigmentation often becomes inevitable.
- Avoid damaging the vegetable cloves. Mostly garlic cloves that have cuts or other damage on their surface take on a blue-green hue. To reduce the risk of “injury” to the vegetable, it is recommended to avoid using a knife and perform all actions manually.
Storing garlic at certain temperature conditions helps prevent garlic from turning blue. If the vegetable is located in a room with a temperature of +20 to +25 degrees, there is no active accumulation of alliin. The situation changes dramatically if the garlic heads are stored at low temperatures (within 1-5 degrees Celsius).
In this case, the substance that leads to the appearance of blue or green spots is produced much more intensely.
It is important to know that once the preserves are prepared, they should be stored at low temperatures. In such conditions, garlic most likely will not turn blue, and will retain its most natural color until the cans of prepared products are opened.
The best option is to preserve it with freshly picked vegetables. It has been noted that the use of such a product in most cases does not lead to the appearance of an atypical bluish or greenish color.
Choosing the right garlic
Before purchasing garlic, it is worth finding out its place of origin. If a vegetable is grown in a warm climate, it is much more likely to change color after processing. To avoid turning blue or green in garlic marinated with cucumbers or tomatoes, you should purchase a domestic product grown in temperate climatic conditions.
When purchasing garlic you should do the following:
- pay attention to the hardness of the vegetable - when pressing on a high-quality product, no dents remain on its surface (flaccid or soft specimens should be rejected);
- choose small, dry garlic heads - they have a more subtle taste and are considered the most successful seasoning option (the presence of moisture indicates that the vegetable has been stored improperly for a long time and begins to rot);
- avoid purchasing sprouted garlic - the taste of such cloves is often sharp and slightly unpleasant, and most of the beneficial properties are absent.
By following these simple recommendations, you can avoid turning blue garlic cloves in jars and get a tasty and healthy preparation for the winter.
How to pickle correctly so that garlic retains its color
To prevent pickled garlic from turning blue, it is recommended during the preparation process:
- choose young, not fully ripened garlic heads;
- peel the vegetable partially, without touching the elastic skin adjacent to the cloves;
- leave the tails and tips of the slices intact.
Using the dry method helps to avoid turning blue. When canning heads or slices without adding other vegetables, the product is placed in clean sterile jars (or wooden containers), sprinkled with salt and spices (brine is not used).
When preparing vegetable pickles, it is recommended to use a cold saline solution. The use of boiling water does not help preserve the color of the garlic cloves and may lead to the appearance of blue or greenish pigmentation.
A simple recipe for preparing the marinade, described below, will help you avoid turning the garlic product blue. It can be used for preparing any types of salted vegetables.
You should have at hand:
- heads of garlic - 10 pcs.;
- hot pepper - 3-4 pods;
- laurel leaves - 2-3 pcs.;
- vinegar - 2 tbsp. l.;
- sugar, salt - 30 g each;
- black peppercorns.
The garlic cloves are carefully peeled. Next, finely chop the pepper. Both products are thoroughly washed with a hot solution (2 liters of water + 2 tablespoons of salt).
At the next stage, the marinade is prepared. Add bay leaf, 10 black peppercorns, salt, sugar, spices to 700-800 ml of water. The mixture is brought to a boil and cooled until warm. Next, the vegetables are placed in sterilized jars, poured with marinade, and tightly rolled up with lids. The containers are turned upside down and left to cool.
Ready preserves should be stored in cool, dark corners of the house. Vegetables will be completely marinated after 2 weeks.
If all the points are done correctly, there will be no chance that the garlic will change color. The low temperature of the brine used for canning vegetables will prevent the decomposition of alliin, and the product itself will not lose its appetizing appearance.
