Reasons why garlic turns blue

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Harvesting preserves for the winter is a responsible occupation that requires certain skills and knowledge in the culinary field. Sometimes, even following the instructions for salting vegetables, there may be some problems regarding the modification of garlic. The most common question people ask is why does garlic turn blue?

Garlic turns blue

Problems with vegetable pigmentation interested the public in the 50s of the last century. After numerous studies, it was found that this phenomenon does not pose a threat to human health.

Description phenomenon

Since ancient times, with a mass harvest of vegetables, it is customary to start salting them. This method allows you to store products for a long time, giving them their original taste. Skillful housewives are constantly experimenting with cucumbers, tomatoes, bell peppers and other vegetables in order to achieve the most harmonious taste and shape stability of the products.

Sometimes, during canning, problems arise that may seem strange and even frightening to an ordinary person. A product like garlic can turn blue. Searching for answers to the question of why garlic turns blue leads to a variety of information. Agronomists as well as biologists have their own point of view. Some suggestions are also made by the chefs. But who to believe? Why does one garlic turn blue when preserved while the other does not?

Causes of blue discoloration

In search of an answer to the question of why garlic turns blue in a marinade, you can stumble upon several basic theories, each of which has been proven by scientists. The fact is that it is impossible to predict a change in the color of the product, since the garlic turns blue for the following reasons:

• high concentration of copper in the composition of the product;
• the breakdown of enzymes contained in the vegetable;
• conditions for growing vegetables;
• errors in the storage of the product and in its canning.

According to numerous studies, scientists have also found that garlic turns blue, regardless of its variety. The product shows its peculiarity only at the time of conservation, that is, when it gets into an acidic environment.

High copper concentration

If the garlic turns blue in the marinade, the reason for this may be due to the presence of copper in the product. This element belongs to alkali metals, which is why, when it gets into an acidic environment, it decomposes.

When in a jar of cucumbers or other vegetables, we see blue pigments on the cloves, this indicates the dissolution of metal in the tissues of the product. But don't worry. Only oxygen is most actively released as a result of the reaction, which does not pose a threat to human health.

Enzyme breakdown

Sometimes, when pickling and preserving garlic, it turns blue. This phenomenon is not uncommon and even has a scientific explanation. In the middle of the last century, some enterprises for its processing suffered losses due to the write-off of blue products. Later, a study of the composition of the product showed that the enzymes contained in the vegetable are to blame.

When interacting with vinegar, enzymes and essential oils are released from the tissues. Once in an acidic environment, these components react with it. Its result is:

• breakdown of oils into sulfates and sulfides;
• pigmentation of vegetable tissues;
• the release of thiol, ammonia and pyruvic acid.

So, scientists have found why garlic turns blue when canned. More often this phenomenon is observed due to damage to the tissues of the product.

Storage errors lead to blue in the face

Growing conditions

Affects the appearance of blue tissue of the product in pickles and the region of cultivation. It is believed that the vegetable, which is grown in temperate and southern latitudes, contains a large amount of an enzyme that is responsible for its color. Allyl sulfide, aka allinin, is also found in the cloves of a vegetable grown in the north. But this enzyme in such a product is several times less.

So, if Chinese garlic turns blue when preserved or pickled, this is also explained by the growing region. If he began to change his appearance, this indicates a high concentration of allyl sulfides - allinin. This phenomenon is manifested due to the territorial location of China. It is located south of our country.

Canning and storage errors

If the garlic in the marinade changes its appearance, turns blue or turns green, this may indicate some culinary error. Most often, such problems arise when preserving mushrooms. The fact is that these products are not compatible with each other during long-term storage. To avoid pigmentation of the cloves, it is better to add them to pickled mushrooms before serving.

Allinin is released actively in an acidic environment and at high temperatures.

Therefore, it is important to choose the most suitable recipe in order not to spoil the look of the blanks prepared for the winter. In addition, young garlic is better suited for seaming. It contains several times less allinin than a lying product.

Prophylaxis

The answers to the question why garlic turns blue in the marinade have been received. It remains only to figure out whether this can somehow be avoided. Experts are sure that there will be less blue vegetable in the preparations for the winter if:

1. Store the preservation correctly. Garlic rolled up in a jar will not turn blue if rolled up vegetables are stored in a cool place.
2. The blanks will be cold-made. Thus, the appearance of the products will remain natural.
3. Do not make mistakes when cleaning it. The more damage is done with the knife, the more likely there are problems in the workpieces.

It is also important to choose only a young product for preservation. If the garlic turns blue, then this may indicate that it has been stored for a long time and has lost some of its qualities. In addition, it should be stored properly. When preparing marinades, there will be no problems if the product is stored at room temperature - 18-22 ° C. The fact is that storing it in the refrigerator leads to the accumulation of allinin.

Store garlic correctly

The classic marinade recipe

Avoid turning the product blue by using the correct preservation method. It can be used for tomatoes, cucumbers and other vegetables. To prepare the marinade you will need:

• 10 heads of garlic;
• 3-4 pods of hot pepper;
• 2-3 bay leaves;
• black peppercorns;
• 2 tablespoons of vinegar;
• 30 gr. sugar and salt (to taste).

Consistency

The marinade is prepared quickly. The main thing is to know the correct sequence of operations:

1. The vegetable is peeled, cut into teeth.
2. Pepper is washed and finely chopped.
3. The purified product is washed with 2 liters. hot water in which 2 tablespoons of salt are dissolved.
4. The marinade is being prepared. 700 ml. water must be added: 5-10 peppercorns, 2 bay leaves, 30 g of salt, 30 g of sugar and spices. Bring the marinade to a boil and cool until warm.
5. Vegetables laid out in jars should be poured with marinade and tightly closed with a lid.

After cooking, you must turn the jars upside down until they cool completely.Store them in a cool, dark place. You can open the workpiece after 14 days. During this time, the vegetables will have time to marinate. If done correctly, there will be a better chance that the vegetable will not change its color. The low temperature of the brine when canning vegetables will reduce the rate of breakdown of allinin and the product itself will not lose its natural appearance.

Causes of an unpleasant odor

Decay products, a person can feel for himself. An ordinary housewife can be frightened by an unpleasant smell. Do not empty the jar full of cucumbers or tomatoes. You do not need to dispose of anything. Unpleasant smell and color, do not carry any threat to human health. Vegetables, when pickled, do not lose their taste, either.

The equally popular question about blue garlic, why it has an unpleasant odor, also has an explanation. Scientists confirm that the pungent unpleasant odor that a vegetable can have is associated with the release of ammonia and thiol. But, their dose is completely safe for humans. And unnatural color is a phenomenon that cannot be predicted.

Conclusion

Garlic turning blue in jars of prepared vegetables is a common phenomenon. The fact is that the composition of this product contains the enzyme allinin, which, in an acidic environment, leads to visible changes. But, according to scientists, this is not the only reason for the blue discoloration of a vegetable. The color can also change due to the high content of copper in it, as well as due to errors in storage and preparation of blanks.

Scientists have found that a blue vegetable can be eaten. It does not bear any harm to human health. The only thing that may concern the owner of such stocks is the appearance of the product.