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Old 10-18-2010, 12:25 PM   #1
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Canning dill pickles

I recently canned some dill pickles, followed the recipe exactly. checking on the jars a day later and noticed some of the garlic has turned purple? Is this common and will the pickles be safe to eat. yes the jars sealed, and I used the exact process time required.I would hate to toss out after all that work

<the garlic in the recipe asked for slicing in half to put in ea jar but I took the 1/2s and diced them instead would this be cause from them turning? >

I'm glad I have found this site, itz been yrs since I canned and I have so many questions! I used to can with my mom when I was younger, but she has passed on and no one in my family can help me.

thanks in advance to anyone that can help...oh..bty...1 more question...

I noticed in some recipes it calls to soak your dills in ice water for 2-3 hrs is this necessary because I had done this as well.

just would like others input

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Old 10-18-2010, 12:37 PM   #2
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Gee, interesting, never seen pickle turn purple. Sorry I have no answer for you.
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Old 10-18-2010, 12:42 PM   #3
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LOL..not the pickles the garlic
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Old 10-18-2010, 12:46 PM   #4
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I've heard of garlic turning blue in a pickling environment. It's not harmful at all.
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Old 10-18-2010, 01:04 PM   #5
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I too have had garlic turn blue and green shades - and all research suggests it can still be eaten. But interestingly, some garlic in the same jars DOES NOT turn green or blue. Why? No idea!

I don't do vinegar dills any more, but instead I lacto ferment them in a simple salt brine - and since these are not in a sealed jar, if the garlic turns color, I just pluck it out - I don't care if green garlic is OK to eat, I'm not eating it!
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Old 10-18-2010, 01:05 PM   #6
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hmmm.....okay I took another look, they are slight blue, what makes them turn that way. they were fresh garlic, also I have some left over fresh dill weed, planning on dehydrating, some of the florets are slight brown, can they be processed in canning or dehydration?
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Old 10-18-2010, 01:21 PM   #7
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What I've read most often is that garlic turns color in reaction to other chemicals in the liquid environment, such as sulfur. As to a brown tone, I've seen less than perfect garlic turn brown before it got soft and shrunken - but one of the good rules of canning is to never use a fruit or vegetable that has bruises, injuries, or is not perfect - I wouldn't use it.
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Old 10-18-2010, 01:24 PM   #8
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Oh sorry, I misunderstood - I just re-read your last post - brown dill is fine - it's just drying out, which is a natural process

Sorry for the confusion.
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Old 10-18-2010, 03:00 PM   #9
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thank you for your quick replies... drfugawe and others.
I appreciate all your help and input
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Old 10-18-2010, 10:57 PM   #10
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Quote:
Originally Posted by drfugawe View Post
I too have had garlic turn blue and green shades - and all research suggests it can still be eaten. But interestingly, some garlic in the same jars DOES NOT turn green or blue. Why? No idea!

I don't do vinegar dills any more, but instead I lacto ferment them in a simple salt brine - and since these are not in a sealed jar, if the garlic turns color, I just pluck it out - I don't care if green garlic is OK to eat, I'm not eating it!
Got any good recipes for the lacto fermentation technique?
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