Thanks so much! Sincerely, Julie W. Garlic contains sulfur compounds which can react with copper to form copper sulfate, a blue or blue-green compound. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies. Raw garlic contains an enzyme that if not inactivated by heating reacts with sulfur in the garlic and copper from water or utensils to form blue copper sulfate.
The garlic is still safe to eat. If it is picked before it is fully mature and hasn't been properly dried it can turn and iridescent blue or green color when in the presence of acid. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile. Measure ad performance. Select basic ads. Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights.
Measure content performance. Develop and improve products. List of Partners vendors. Pin Share Email. A few weeks ago, the Epi kitchen was knee-deep in pickling jars and we noticed something weird: all the pickled garlic had turned blue. Shocked, we reached out to some food scientists to figure out what the heck was going on. Turns out, the scientists are nearly as stumped as we were when it comes to blue garlic.
As far as they can tell, garlic enzymes—which give it that distinct flavor—break down over time.
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