Originally Posted by Casual Cook
Hello and happy Thanksgiving,
I love pickles of all types. My pickled cucumbers, however, discolor and dull green. Likewise, when I add garlic cloves, they turn blue-green.
I use a 60-40% Vinegar to Water ratio as well as canning salt and pickling spices but not fresh dill.
Does anybody have any tips on how to preserve the bright green look? Also does anybody know how to get pink caulifower without using expensive red wine vinegar?
I'll watch this thread, as a few of my pickles turned dull too, I'm not sure why.
I've read that garlic will turn blue-green if it is not cured (dried) properly, something in it reacts with the minerals in the water--or maybe the vinegar? It is still safe to eat. Mine's only discolored on rare occasion. I make a pickled garlic--and they are white and stay white.
pink--boil up some beets, or use the juice from a can of beets.