Why does garlic turn blue when pickling tomatoes and cucumbers, while preserving other vegetables

Garlic is widely used in the preparation of various supplies for the winter. Sometimes a fragrant vegetable beloved by many begins to change its usual light color. It may acquire an atypical bluish or greenish hue. 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

Changes in the color of garlic, occurring in the marinade, a few years ago, scientists from various countries became interested.In the process of repeated experiments, several important points became clear. The researchers have identified the steps involved in the process, which is a complex chemical reaction, leading to the blue color of this product:

• when the integrity of the teeth is broken, the essential oils and enzymes included in its composition are involved in active reactions;
• alinase enzyme causes the decomposition of alliin (a substance that provides a sharp garlic flavor);
• as a result of the breakdown of alliin, some essential oils provoke the appearance of sulfates and sulfides;
• the latter form special pigments, leading to the appearance of an atypical color.

Another common factor that can cause a spiced vegetable to turn blue or green after seaming is the presence of considerable amounts of copper in it. This metal tends to break down in an acidic environment, causing bluish spots on garlic cloves.

Vegetables also tend to turn blue or green:

1. Broken integrity.
2. Precooked.
3. Incorrectly stored before pickling (if the product has been in the refrigerator for a long time, the content of alliin in it increases, and therefore it is recommended to place the garlic in the pantry at a temperature of +18 to +25ºС).
4. 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 noticed that foreign (Chinese) garlic tends to change color in tomatoes or in a jar of cucumbers. A domestic vegetable, as a rule, transfers the harvest without any transformations, completely retaining its normal color and appearance.

How spices and seasonings affect color change

Some spices and seasonings used in s alting can cause a blue-green, dark gray tint. Similar phenomena tend to occur when added to conservation:

• cinnamon;
• cloves;
• ground black pepper.

Mixtures consisting of several varieties of spices, seasonings, spicy vegetables can affect the color of a vegetable. In such cases, a chemical process occurs, consisting in the interaction of various ingredients of the dish.

It is important to understand that vegetable spices and seasonings contain natural dyes that are not dangerous to humans.

Can blue garlic be eaten

Despite the change in color of garlic, you can eat it without any fear. An example is many countries in the world where the blue or green of this vegetable is not perceived as a cause for concern.

To reassure lovers of fragrant vegetables and dispel fears about the unsuitability of blue garlic for food, experts report the following. Alliin, present in garlic, initiates the formation of allicin. This substance exhibits the strongest anti-cancer, immunostimulating and bactericidal properties.

The blue color of garlic indicates an increased content of aliin, and, accordingly, a high degree of usefulness for the body. Based on the foregoing, we can conclude that a vegetable that has changed its usual color as a result of conservation is not at all dangerous for consumption, and can bring no less he alth benefits than traditionally light garlic.

Scientists claim that the blue that appears on garlic as a result of pickling is mainly of aesthetic importance 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 that have occurred to them.

What to do to avoid turning blue garlic

If the unusual color of garlic in jars with tomatoes or other vegetables still causes concern, you can use the recommendations to avoid this phenomenon. To reduce the likelihood of a fragrant vegetable turning blue, you must:

1. Purchase a product grown in domestic conditions. Garlic heads, originating from the southern latitudes, have a large amount of enzymes responsible for their intense color when pickled.
2. For s alting, use immature, young specimens. An old, long-stored vegetable has a high concentration of alliin, and its pigmentation often becomes inevitable.
3. Do not damage vegetable cloves. The blue-green hue is acquired mainly by garlic cloves, on the surface of which there are cuts and other damage. To reduce the risk of "injuring" the vegetable, it is recommended to avoid using a knife, and do everything manually.

To resist the blueing of garlic helps to store it in certain temperature conditions. If the vegetable is located in a room with a temperature of +20 to +25 degrees, there is no active accumulation of alliin in it. The situation changes dramatically if the garlic heads are stored at low temperatures (within 1-5 degrees Celsius).

In this case, the substance that causes blue or green spots is produced much more intensively.

It is important to know - when the preservation is already prepared, it should be stored at a low temperature. Under such conditions, the garlic will most likely not turn blue, and will retain the most natural color until the cans of prepared products are opened.

The best option is to preserve with freshly picked vegetables. It is observed 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 you buy garlic, you should find out the place of its origin. If a vegetable is grown in a warm climate, it is much more likely that it will change color after processing. To avoid turning blue or greening garlic pickled with cucumbers or tomatoes, you should purchase a domestic product grown in temperate climatic conditions.

When buying garlic, do the following:

• pay attention to the hardness of the vegetable - when pressing on a quality product, no dents remain on its surface (sluggish or soft specimens should be discarded);
• choose small, dry garlic heads - they have a more delicate taste, and are considered the most successful seasoning option (the presence of moisture indicates that the vegetable has been improperly stored for a long time and begins to rot);
• avoid purchasing sprouted garlic - the taste of these cloves is often sharp and slightly unpleasant, and most of the benefits are missing.

Following these simple recommendations, you can avoid blue garlic cloves in jars, and get a tasty and he althy preparation for the winter.

How to pickle properly so that garlic retains its color

To prevent pickled garlic from turning blue, it is recommended during the harvesting process:

• choose young, not fully ripe garlic heads;
• peel the vegetable partially, without touching the elastic skin adjacent to the cloves;
• leave ponytails and ends intact.

To avoid turning blue helps to use the dry method. During the conservation of heads or slices without adding other vegetables, the product is placed in clean sterile jars (or wooden containers), while sprinkling with s alt and spices (brine is not used).

In the process of preparing vegetable pickles, the use of cold s alt solution is recommended. Boiling water does not help keep the color of garlic cloves and may cause blue or greenish pigmentation.

A simple marinade recipe, described below, will help to avoid blue garlic product. It can be used for harvesting any kind of s alted vegetables.

Handy should be:

• garlic heads - 10 pieces;
• hot pepper - 3-4 pods;
• laurel leaves - 2-3 pieces;
• vinegar - 2 tbsp. l.;
• sugar, s alt - 30g each;
• black peppercorns.

Garlic cloves are gently peeled. Next, finely chop the pepper. Both products are thoroughly washed with a hot solution (2 liters of water + 2 tablespoons of s alt).

The next step is preparing the marinade. Bay leaf, 10 black peppercorns, s alt, sugar, spices are added to 700-800 ml of water. The mixture is brought to a boil and cooled to lukewarm.Next, the vegetables are laid out in sterilized jars, poured with marinade, and tightly rolled up with lids. The containers are turned upside down, left to cool.

Ready preservation should be stored in cool, dark corners of the house. Vegetables are fully marinated after 2 weeks.

If everything is done correctly, there is no chance that the garlic will change its color. The low temperature of the brine used to preserve vegetables will prevent the decomposition of alliin, and the product itself will not lose its appetizing appearance.

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