Today I've been busy preparing some zucchinis for pickling. They're salted and sitting in a colander in my kitchen sink right now.
I prepared the pickling liquid (mix of malt vinegar, white vinegar and sugar) and started cooking it, and added some whole cloves of garlic. Part way through warming it, I had to put my toddler to bed so I turned it off and put her down for her nap. After pottering around a bit I came back to my liquid, and the garlic cloves had all turned BLUE in patches! Generally in the area where they had been bruised when I crushed them to peel them.
Eek! I've tipped out the liquid and started again, without garlic.
Has anybody experienced this? Does anybody have any clue as to what might have caused it? I was wanting whole garlic cloves in with my zucchinis, is this not possible (well not possible with the garlic that I have, is it contaminated somehow?)?
I'd really appreciate some advice! Thanks!