Garlic, next to horseradish and dill balds It is located in every jar with pickled cucumbers. Thanks to this winter we have access to healthy silage, which is a natural probiotic and a treasury of vitamins. Sometimes, however, garlic becomes blue and here the question arises: is it still healthy or on the contrary?
We associate healthy garlic with white, aromatic teeth. And that’s what we put in jars with pickled cucumbers. When we flood them and turn them off, numerous chemical processes begin inside. It can be said that there is a small chemical laboratory under each cap. As a result, it is cloudy, and the shade of cucumbers themselves changes.
What’s more, Garlic in pickled cucumbers can change color to green or blue for completely natural and harmless reasons. This phenomenon is chemical and does not indicate the corruption of the product.
Garlic contains sulfur compounds, such as alline, which under the influence of lactic acid formed during fermentation are transformed. As a result of these reactions, colorful compounds are formed that give garlic an unusual shade. Low brine pH and the temperature of the pickling process can also contribute to discoloration. The lower the temperature, the more likely the color change. Young, immature garlic is particularly susceptible to such reactions, and that’s what we use for pickling. Trace amounts of metals, such as copper or iron, also react with sulfur, strengthening the effect of dyeing. They can come from dishes, water or spices. Blue garlic in pickled cucumbers should not be worried. On the contrary, it is proof that the reactions in the jars went properly and they contain lactic acid bacteria, beneficial to our health.
Dishes that have changed color to blue, blue or green do not inspire our trust. We associate it with mold and we would like to throw them into the basket. Meanwhile, green or blue garlic can be eaten without fear that it will hurt us. You can easily add it to dishes, salads and meats. It will strengthen their taste and health properties. It has an intense, slightly sour and spicy taste, enriched with fruit -notes.
Therefore, do not treat green or blue garlic as unhealthy waste. You can chop it and add to homemade sauces, especially mayonnaise or yogurt. It will bring to them a depth of taste without the need for raw garlic. It is also great for sandwich pastes, e.g. cottage cheese, avocado or boiled eggs. Chopped pickled garlic can add to salads, especially those with potatoes, beets or pods. It goes well with these vegetables and adds them a slightly sharp, expressive note. Stuffing for dumplings, meat marinades or casseroles are also ways to use blue, pickled garlic.
Sources: Terazpoczy.pl
