Thread: Garlic
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Old December 29, 2014   #10
ramapojoe
Tomatovillian™
 
Join Date: Jun 2014
Location: new jersey
Posts: 95
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I pickle green tomatoes every year and always use extra garlic as fresh as i can buy.
they turn blue/green almost always. They taste the same as the few cloves that stay white.
It must have something to do with the salt or the vineger but i wouldnt worry about it
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