

A friend recently decided to pickle a huge amount of garlic. She put the cloves in clean jars with fresh chopped red chilles and used distilled malt vinegar with a small amount of white wine vinegar. Everything was fine for about a week, then the cloves of garlic started turning blue. They are now a very bright blue (copper sulphate solution coloured). Has anyone had this happen to them and do you know what might be causing the blue colour to appear? Is the garlic likely to be toxic?

Pickling garlic has turned it blue - will it be toxic?