As is my norm, I’m a bit last posting the latest giveaway winner. But better late than never, right?
The lucky winner of this half pint of peach jam is commenter #8, Adrienne Bruno. Congrats Adrienne, I’ll be in touch soon to get your mailing address.
When I first started writing this blog, I was really good about replying to each and every comment you all left. However, since then, life has gotten a little more complicated (wedding planning will do that to a girl) and I’ve gotten a little lax when it comes to replies. You’ve all been asking some really question though, so I wanted to call a few of them out.
Tenaya asked: Why do garlic cloves turn blue in pickling solution? This happened when I made some pickled asparagus based on one of your recipes. It didn’t turn completely blue, but certainly blue-ish. It happened after I heated the garlic in the hot pickling solution, if I remember correctly.
Garlic has a tendency to turn blue when combined with an acid, particularly if it’s very fresh and heat is involved. For more about this, here are a couple of threads on Chowhound that go into bluing garlic. One thing I do in an attempt to avoid bluing garlic is to not include the garlic in the hot brine solution, but instead poke a couple of cloves in among the packed veggies, so that they don’t spend to much time in solo contact with the acid solution. Good news is that though it might not be particularly nice looking, blue garlic is perfectly safe to eat.
More questions/answers after the jump…