Q: My daughter recently gave me a jar of home-pickled cauliflower with garlic cloves. The garlic at the top has some blue coloring. Is this is still safe to consume; is it just a chemical reaction?— Linda Woehrle, GalenaA: Garlic often turns color due to a chemical reaction between the sulfur compounds in the garlic and the trace amounts of copper found in water.If picked before fully mature and not properly dried, garlic also will change color when exposed to an acid such as the [...]
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