Garlic in pickled cucumbers turned green. Why does pickling turn blue garlic? Reasons and secrets of proper handling. Is it possible to eat blueberry garlic as food

Surely you noticed that garlic (pickled or chopped fresh) may eventually acquire a greenish, blue, or even emerald hue. It does not become poisonous from this, but it also becomes more appetizing. site explains

Surely you noticed that garlic (pickled or chopped fresh) may eventually acquire a greenish, blue, or even emerald hue. It does not become poisonous from this, but it also becomes more appetizing. the site explains why garlic turns green or blue and how to deal with it.

  Photo: Garlic cloves / dlickr

The question was asked her more than half a century ago in the United States. Garlic was used on an industrial scale, processed in mashed potatoes. However, after grinding, packaging and sterilizing the cans, part of the blanks changed color, which did not suit manufacturers at all. Subsequently, the chemical reactions taking place with the root crop were studied in detail, so now we can explain the reaction with solid confidence and present a couple of facts.

“Landscaping” is happening that's why. In the tissues of garlic, there is a substance - allin - which, after several stages of the reaction, forms sulfates and sulfides. Some of them decompose to ammonia and thiols with an unpleasant aroma, and the other reacts with amino acids and forms pigments that color the garlic. The reaction occurs when the integrity of the garlic tissue is impaired, that is, after incisions or grinding.

There are a couple more conditions and reservations:

1.   Staining and its speed does not depend on the variety of garlic.

2.   Unripe garlic contains less allin, so it will stain more slowly.

3.   Garlic from warm countries contains more allin than the one that grew in colder climates.

4.   Allin continues to accumulate during storage of already harvested garlic. Thus, the “stale” product will be painted faster and stronger.

5.   More allin is formed during the cold storage of garlic (not yet processed, only collected from the beds), less - when warm.

And this is absolutely normal! You should not consider garlic that has turned blue when cooking as tricks of aliens or the machinations of manufacturers-suppliers trying to poison us with GMOs. Green garlic just does not look very aesthetically pleasing - this is the main minus. Therefore, we remember what needs to be done to prevent or slow down its "transformation".

1.   When pickling or pickling, carefully peel the slices from the husks to prevent cuts and cracks.

2.   Use young garlic for cooking.

3.   Salt and pickle only in the cold way.

4.   Store workpieces at low temperatures.

5.   When adding garlic to hot dishes (porridge, potatoes), pre-fry it or put in the last place.

6.   Serve the garlic separately from the hot, if the dish for some time still just stands on the table.

More proven recipes, interesting and useful information about food and cooking in our group

Often in an acidic environment, garlic cloves change color. There are many theories and opinions about why this is happening. Among all views there are associated with:

• the nuances of plant breeding;
• harmful ecology or other negative factors when growing.

Not all of them are true. So let's figure out why garlic turns blue when pickled.

Scientists research

Changing the color of garlic is the topic of one of the most serious studies of biologists. Such an unusual question faced the US processing industry in the 50s of the 20th century. When the idea came up to sell mashed fresh garlic, canned in jars. The simplest natural antibiotics, acetic acid and salt, were chosen as preservatives. However, the very first batch released from the assembly line was rejected due to the unusual color of the product. The mashed potatoes in the jars acquired a blue-green color.

Such an unexpected reaction could not but cause discussion. Biological and chemical experiments began in order to get an answer to the question of why garlic turns blue when pickled.

After some time, scientists have identified the following chain of related reactions in garlic tissues:

• tissue damage - occurs when cleaning teeth, washing, cutting or crushing them;
• the release of volatile, enzymes and essential oils - as a result, a smell characteristic of a vegetable appears;
• the interaction of enzymes, phytoncides and essential oils begins - under the action of alinase, alliin decomposes (the chemical name of the substance is allyl sulfide cysteine \u200b\u200bsulfoxide) contained in garlic;
• the next stage is the appearance of sulfur and nitrogen, as a result - the decomposition of organic essential oils - sulfides and sulfates;
• the appearance of ammonia, thiol and pyruvic acid;
• then comes the reaction of amino acids and the emergence of potent pigments - they lead to the appearance of a blue and green shade of garlic tissues.

The same thing happens when adding cloves to other vegetable preparations. Why does garlic turn blue when pickling tomatoes? The answer will be the same chain of chemical reactions.

Causes

What are the reasons for such a random reaction? Why does garlic turn blue when pickled?

From the same studies, it is known for certain that the content of microelements and macroelements in a vegetable does not affect the degree of stainability. That is, in the composition of the plant itself there are no substances that affect the color change. And no gene modification of the DNA structure of a vegetable has anything to do with it.

And the answers to the insidious question will be:

• the degree of botanical maturity of the vegetable;
• growing conditions (not a clean environment, namely, conditions - air temperature, soil and air humidity, changes in these indicators);
• storage conditions.

Do growing methods influence?

Garlic cultivation methods are largely responsible for the increased pigmentation of the vegetable.

Garlic grown in a greenhouse or in a warm (hot) climate has a great chance of changing color to and green when harvesting it for the winter. The fact is that with high temperature indicators, the cloves fully ripen. That is, a lot of the alliin substance initial for the reaction arises in them. Consequently, more sulfur-containing particles and various compounds. They are responsible for the amount of volatile production (preservatives) and all the interaction of molecules, leading to a color change.

How to choose garlic?

When buying garlic, pay attention to where it was grown. If in warm and hot areas - during harvesting it will change color. But a vegetable from a cool garden, grown in a temperate climate, is more likely to remain attractively white during storage and after preservation.

How to grow garlic that does not turn blue?

But what if your bed of garlic is in a hot area of \u200b\u200bthe country? Try to form a bed and plant cloves in a place shaded from tall trees. Do not get involved in watering and using nitrogen-based chemical fertilizers. Pull garlic from the ground to the full stage of its botanical ripening. Interestingly, for different this term varies.

For harvesting, take young vegetable heads. They have a thin uncoated skin. Such heads do not need to be divided into cloves, just remove the top layer of dry husk.

The influence of spices and seasonings

But it also happens that blue-green or darkened garlic comes out of the "cool garden". This may depend on the composition of the products during harvesting. Grayish-dirty shades of vegetables can take when adding spices and seasonings, such as:

• ground or whole cinnamon;
• whole or ground clove inflorescences;
• ground pepper.

Change the color of vegetables can also special mixtures of spices and seasonings for pickling and other types of harvesting. The cloves of garlic do not become harmful or unfit for use. The chemical process of the interaction of two or more components of a dish just happens. And do not forget that any spices, seasonings or spicy greens are natural food colors.

Blueberry garlic: benefit or harm?

There is no harm from a discolored vegetable. Blue garlic does not affect the taste of snacks and pickles. No specific studies have been found regarding the use of such a vegetable in food. However, it is known that all the beneficial substances inherent in fresh garlic remain in it. But in smaller quantities. This is due to the usual loss of part of the nutrients after heat treatment. The finer the sliced \u200b\u200bgarlic, the greater the loss. The average loss is 40%.

Solution - use fresh garlic - add to salads, prepare dressings with fresh herbs.

How to avoid blueing of garlic?

You can prevent the replacement of a white vegetable with a dark one by the following methods:

• do not keep fresh garlic warm, only cool;
• do not keep preservation with this onion vegetable in a warm or hot room;
• do not wrap jars of pickled garlic in blankets or bedspreads to prolong natural cooling.

So we figured out why the garlic turns blue when pickled. The reasons and solution to this problem are quite simple and have nothing to do with selection or harmful ecology.

It happens that a vegetable changes color not only in vegetable harvesting, but also:

• during storage;
• when added to hot or cold dishes;
• with salting of lard;
• when pickling mushrooms.

The solution is the same - do not keep it and dishes with it warm, fry or sauté before putting it into soup or a second dish.

Pickling recipe

Many housewives do not know why garlic turns blue when pickling cucumbers, because they did not encounter such changes. Having grown vegetables in the garden in the cool climate of central Russia, they harvest all the preservation with them for the winter. We offer you one of the recipes for harvesting cucumbers with garlic.

Ingredients:

• cucumbers per 1 can of 1 liter;
• 1 tbsp. l coarse grinding extra grade salt;
• 1 tablet of aspirin;
• horseradish leaf;
• dill inflorescence;
• head of young garlic.

How to cook: step by step instructions

1. Sort and rinse vegetables and herbs. Cucumbers choose a small size (gherkins can be). Take the young garlic head - clean it from dry scales, but do not separate it into the cloves. So the beneficial phytoncidal substances of the vegetable will be preserved to a greater extent.
2. Rinse and sterilize the jar and lid with boiling water or boiling steam. You can do this like this - pour a can of boiling water into a jar of warm water, and pour and fill the can after 2-3 minutes. Keep the lid in a pot of boiling water until the snack is clogged.
3. Put garlic and cucumbers tightly in a jar. Place dill and horseradish on top.
4. Add aspirin and salt.
5. Pour the vegetables with prepared boiling water and immediately preserve the lid.
6. Clean to cool at normal room temperature. Then go down to the basement or cellar. Do not keep the workpiece warm.

Do you still wonder why garlic turns blue when pickled? Proper vegetable processing and preservation, its storage in a cool room will not allow this!

Interesting facts - why garlic turns green

The answer to why garlic is green

The question “why does garlic turn green” is not at all so simple and useless as it might seem at first glance. Biochemists have been working on an explanation of the causes of this frequent phenomenon for 50-60 years.

HISTORY OF THE QUESTION
   The question arose in the 50s of the last century in the United States, when industrial processing of garlic began. The garlic crop began to be processed into a convenient form for use - canned puree. Garlic was crushed, mixed with salt and acetic acid, packaged in jars, closed and sterilized in autoclaves. There’s nothing unusual, right? However, part of the mashed potatoes in the jars turned blue-green and could not be put on sale. To exclude such cases in the future, biochemical studies of the processes leading to a similar effect were started.

THEORY
To date, it has been found that the destruction of garlic tissue releases essential oil components and enzymes. Under the action of the amino acids of the allinase enzyme, the decomposition reaction of the sulfur-nitrogen-containing alliin (allyl sulfide cysteine \u200b\u200bsulfoxide) begins. As a result, the components of the essential oil are formed - organic sulfates and sulfides, some of which, in turn, decompose to ammonia and pyruvic acid, as well as thiols with an unpleasant odor, and the other part, when reacted with the amino acids of garlic, forms pigments that create green, blue-green or blue staining of tissues.
   Determined that:
   - The reaction is more intense in a slightly acidic environment, at temperatures from 40-80C and in the presence of amino acids.
   - The formation of pigments and the color intensity is almost independent of the variety of garlic, but depends on the growing conditions, the degree of maturity of the garlic before harvesting, and storage conditions before processing:
   - Garlic grown in warm climates contains more alliin and sulfur compounds than northern.
   - Freshly picked young garlic contains less alliin and sulfur-containing compounds than fully ripened.
   - The content of alliin increases during storage of garlic. More alliin accumulates during cold storage (at a temperature of +1, +5 C) than during warm storage (+20, +25 C). Moreover, it can even decrease when garlic is transferred from cold to heat.
   It was also found that trace elements contained in garlic, including a noticeable amount of iron, aluminum, zinc, copper, manganese and chromium, do not affect the process and color intensity.

PRACTICE
   As you know, practice is the criterion of truth. All of the above is illustrated by the simplest experiment I conducted on the 3 varieties of garlic that are most common with us:

   home-grown garlic grown in the Moscow region in winter

   young garlic of unknown origin

   Chinese garlic

Sliced \u200b\u200bgarlic through the garlic individually. 1 tsp each I mixed the resulting puree with 1 tbsp. hot solution of the following composition: 100 ml of water, a pinch of rock unrefined salt, 2 tablets of glycine, 30 ml of 9% table vinegar. The solution is heated to 40C.
   Some of the test portions were placed in a heated thermostat (ordinary yogurt maker), some were put in the refrigerator.

The experiment also involved shavings of copper, zinc and iron mixed with garlic mashed potatoes.
   For control, dried garlic was also placed in the solution.

An hour has passed.

We observe the beginning of the reaction.

2 hours passed.

Garlic from the refrigerator after 2 hours:

The reaction in the heat goes on, garlic from the refrigerator remains unchanged.

5 hours have passed.

The reaction in the heat has already ended, and the puree in the refrigerator has not changed color. The comparison results in the upper photo.
   The photo is not shown, but by morning the mashed potatoes, taken out of the refrigerator and left at room temperature, also turned green.

TIME TO CONCLUSION

The numbers in the photo indicate:
   1. Garlic near Moscow
   2. Garlic is young
   3.Chinese garlic
   4. Chinese garlic with metal shavings
   You may notice that garlic near Moscow has turned green less than its Chinese counterpart, and that young garlic is also lighter than its mature Chinese counterpart. And also the fact that no metal sulfates / sulfides are formed in a solution of weak acetic acid and do not affect the color in any way.
   And all these dances with tambourines do not contradict scientific research.

What does all this mean in translation into a normal language, and how it can be used in our daily lives.
   This means that any garlic turns green or blue if it is not handled properly:

IF pickled or salted garlic turns green. Acidic environment and temperature work here - ripe and seasoned garlic is marinated with peeled slices that have cuts, or hot, wrapping them overnight.

EXIT: Compliance with the technology of pickling and pickling. Our Central Russian climate does not contribute to the full ripening of garlic. It is harvested before the stage of full maturity; as a rule, it “reaches” the condition during drying. He has not yet managed to fully collect alliin and contains quite a lot of sugar, not enough protein and essential oil. And our grandmothers, who grew garlic in the country or in the village, are well aware of this. Therefore, only young, not yet ripe garlic was salted or pickled, and only in a cold way. Incidentally, it is corny tastier.

   Exactly the same fresh young garlic directly from the garden was used for pickling / pickling cucumbers, peeling slices with your hands so as not to damage the garlic. Cut garlic sliced \u200b\u200bor sliced \u200b\u200bwith a knife will successfully turn blue in cucumbers / tomatoes. Especially if you store jars at room temperature.

IF crushed or chopped garlic greens in hot dishes - in fried potatoes, aspic, or saturated broth. The time factor and temperature work here. The sooner we add crushed garlic to a hot dish before serving, the more likely it will turn green.

EXIT: Use dried garlic or pre-fry it. For raw garlic, folk wisdom exists and lives on: garlic is served separately. Here, for example, a crust of rye bread is rubbed with chopped garlic, or thinly sliced \u200b\u200bslices of garlic are placed on bread drenched with vegetable oil. In Ukrainian tradition, dumplings are dipped in garlic dressing.

IF garlic turns green during cooking mushrooms - The time and temperature factor works here, and in addition, the complex protein composition of mushrooms and their decoction. And as we now find out, green garlic does not mean at all that mushrooms are poisonous.

EXIT: Put the garlic in the cold salting method or season the boiled, salted or pickled mushrooms with garlic before serving.

IF garlic turns green during salting - Here the time factor and room temperature at the beginning of aging work, as well as additional proteins.

EXIT: Use coarsely chopped garlic and stuff it with lard, put in the cold. The greening reaction will go slower.

And the last one.
   There is no scientific research on the toxicity of green garlic, nor have poisoning cases of green garlic been recorded.
   But, it seems, its psychedelic appearance will cause an appetite unless supporters of molecular experiments and amateurs prepare and color the merry bells and whistles.

I hope the experiments and the information were useful - author http://pracooking.livejournal.com/125361.html

Sources and links.
   1.Encyclopedia of medicinal plants. - M.: House of SMEs. 1997, T.A. Goncharova.
   2. Pharmacognosy. - M., Medicine, 2002, D. Muravyova, I. Samylina Yakovlev G.P.
   3.Allium discoloration: Precursors involved in Onion Pinking and Garlic Greening. http://www.rabimusah.com/pdfs/Allium%20Discoloration.pdf
   4.Factors Governing the Greening of Garlic Puree http://www.garlicworld.co.uk/flavour/greening/index.html
   5. Thousands of them ...

A rare housewife does without garlic in the kitchen. Spicy vegetable gives dishes taste and aroma, due to its antimicrobial properties it enhances the body's defenses, it improves the taste of marinades and sauces, it is used in fresh, pickled and salted form. Today, consumers are increasingly complaining that the slices change color after cooking. Why garlic can turn blue when marinating - remains to be seen.

A clear answer to why appetizing creamy garlic cloves suddenly turn dark blue or bright green has not been found so far. Although for the first time such a phenomenon was recorded more than 50 years ago.

American food manufacturers faced a problem when in the 50s of the 20th century they launched the industrial production of mashed potatoes from this vegetable, packaged in glass jars and containing acetic acid. Blue or green mass in transparent containers frightened consumers and, of course, was rejected, and manufacturers turned to specialists to determine the reasons for the color change.

Over the years of research, scientists have found that:

• if the integrity of the garlic cloves is violated, the substances in its composition, interacting with the marinade containing acid, begin to participate in complex chemical reactions;
• the decay of alliin, which is contained in large quantities in the vegetable and is responsible for its pungent taste, triggers the formation of sulfates and sulfides;

• another reason for the appearance of a blue-green color is the presence in garlic of a large amount of copper, which is intensively released under the influence of the acid contained in the marinade;
• these chemical compounds color the pickled garlic blue or green (remember the color of copper sulfate);
• the higher the content of alliin in the garlic cloves, the more intense the color.

At the same time, the turning blue or green of the cloves in the marinade does not indicate an excess of harmful chemicals in the vegetable due to the excessive use of fertilizers or genetically modified organisms (GMOs), is not an indicator of the poor quality of the product.

Garlic is necessarily found in most homemade preparations, the preparation of which is not complete without acetic or citric acid. It should not be surprising if, next to tomatoes or in jars of cucumbers, a vegetable containing a large amount of alliin turns blue or green.

It takes a long time to undergo a chemical reaction, so it does not change color immediately at sunset, but it scares the housewives after several months.

How spices and seasonings affect color changes

Spices and seasonings that do not give a pronounced acid reaction do not change the color of the product. It can be easily combined with salt, herbs (dill, parsley, cilantro, celery). It does not change color during salting, even during prolonged storage.

That is why many housewives harvest garlic for the future, pickling it with greens. Pepper, bay leaf and other popular spices also do not affect the color of your favorite vegetable.

Mushrooms are an exception - they do not mix well with garlic, and can make it blue or green, pretty scaring the hostess. The erroneous belief that onions change color if poisonous mushrooms get in the jar has survived today, because strange cloves of garlic in a jar of mushrooms make you get rid of the blanks.

It is better to add garlic and onions fresh already after the jar of mushrooms has been opened - products that have not undergone heat treatment contain more nutrients.

Important: it is preferable to use the product fresh - it has antimicrobial properties, saturates the body with trace elements important to humans.

Vegetables can turn green when frying, and even if chopped slices were used for salting. To prevent this from happening, you should add it to ready-made dishes or use a dried product. The fat is shifted and stuffed with whole cloves - then there is no color change.

Is it possible to eat blueberry garlic as food

The color-changed vegetable can be eaten without fear. Blueing or greening of the lobules does not indicate an increased content of nitrates, the presence of an excess of heavy metals in it, or other hazards to the consumer.

Mostly imported garlic imported from China or Spain turns blue. It enters our markets already completely ripe, the abundance of the sun increases the content of alliin in the vegetable - the likelihood that it will turn green or blue under the influence of high temperatures or marinade increases significantly. If we discard the aesthetic component of the product that is unusual for us, it is quite possible to eat it without fear for our own health.

What to do to avoid blueing of garlic

• Use marinated young garlic that has not reached full ripeness.
• Pickle the whole cloves - do not cut even large slices - contact with the knife increases the likelihood of a color change.
• When harvesting, cold marinades are preferable; under the influence of boiling water, the allocation of alliin increases.

• Long-term storage of vegetables before harvesting also contributes to the accumulation of substances in the product, especially if it was stored in a cool warehouse.
• Use "local" garlic for harvesting for the winter, harvest it immediately after harvest.
• It is better to clean it for workpieces for the winter with your hands - with a knife you can violate the integrity of the lobule. It is possible to marinate it with whole heads, washing well and leaving a little peel in the bottom.

A young vegetable in a jar with tomatoes, cucumbers and, as an independent harvest, will remain beautiful and retain its familiar color.

Choose the right garlic

The easiest way to avoid turning blue slices of garlic is to choose young heads that have not had time to become covered with thick husks. Such a vegetable can be pickled without breaking into slices, only slightly peeled (removing the top layer of the peel), often beets are added to such blanks.

The pickled green arrows of garlic are delicious. They are eaten as an independent dish, or added to various salads. Jars of pickled young cloves of garlic are eaten very quickly, all family members like this snack.

The color of the canned product stagnates on the basement shelf. In addition, if the marinade contains enough vinegar, the cloves do not turn blue.

When buying, you should choose dense intact heads. Small garlic has a more refined taste and aroma, so you should not choose too large copies. It’s not worth buying an already sprouted vegetable for winter harvesting.

How to pickle garlic so that it retains color

To get tasty billets, it is pickled immediately after collection. Before pickling, depending on the recipe, the heads are disassembled into slices, cleaned and blanched for 3 minutes. Often whole heads are poured with marinade. In this case, they are not completely cleaned - a thin layer of husk should be left behind. Entire heads are blanched, like cloves.

Before pickling, pour garlic for a couple of hours with cold water - this also helps to avoid further changes in the color of the spins.

The vegetable fits snugly in small jars; slices do not cut, so as not to impair the taste of the product.

For marinating use small sterilized glass jars.

Pickled garlic with beets is very popular. The recipe is very simple:

• 0.5 kilograms of beets;
• a kilogram of peeled garlic cloves;
• one and a half tablespoons of salt and sugar;
• 100 grams of table vinegar;
• 300 milliliters of water.

Beets are grated and squeezed juice. Then salt, sugar, water are added to it and boiled for no more than 5 minutes after intensive boiling. The garlic is gently peeled without damaging the slices, blanched and poured over with cold water. The product is laid out tightly in clean, sterilized jars, poured with hot brine, adding vinegar before rolling. Pickled garlic is stored in a cool basement.

Another interesting recipe: cooking garlic in Korean in soy sauce.

For snacks you need:

1. 0.5 kilograms of peeled garlic cloves.
2. 0.5 cups of table vinegar.
3. 2 cups of soy sauce.

The cloves are blanched, laid out in clean, dry cans and, filled with vinegar, left to infuse for a week. After this, the vinegar is drained, and the slices are completely poured with soy sauce pre-boiled for 10 minutes. They are closed with sterilized lids, stored in a cool basement. It turns out an excellent appetizer for meat and fish dishes, which is served with a sauce that has absorbed the aroma of a spicy vegetable.

To obtain salted preparations, the spicy vegetable is peeled and sprinkled with salt and spices, not using water, vinegar or lemon at all.

So that pickled garlic does not turn green or blue, give preference to domestic vegetables, which contain significantly less alliin.

Of course, multi-colored garlic does not harm health and does not lose its taste, but light beautiful jars with delicious slices are more familiar to our housewives. Over time, you can come to terms with such an amazing color, but perhaps the simple tips received will help to avoid this.

Canning is an art, because it is not always possible to procure vegetables for the future, so that it is tasty and healthy. One of the common reasons for the loss of an attractive type of workpiece and the appearance of doubts about its usefulness is the acquisition of garlic in a bluish or greenish tint.

Why does garlic change color

Garlic sometimes after preservation or even in the process of its preparation, for example, in a salad, changes color - turns blue or green. In fact, there is nothing dangerous in such a product, although when you look at it, doubts still arise.

The popular version says that only Chinese garlic turns blue or green, but this is completely not so. Any fruit, even grown in its own garden and even provided that it is canned correctly, can change color.

Another popular version of changing the color of garlic in preservation is the copper contained in it. She, according to the "experts", reacts with vinegar and gives such an unusual color. But this theory is shattered to smithereens, because the vegetable turns blue arbitrarily. Even in one batch of blanks at home, some may turn green, and some will remain a natural color.

The scientific world claims

Scientists got to the bottom of this process, copper is involved in it.

Garlic cloves can change color when canning, if their integrity is violated:

1. Essential oil and an enzyme are released from the tissues.
2. Under the influence of the enzyme, a chemical reaction is triggered, which leads to the destruction of alliin.
3. Essential oil particles are released that immediately react with amino acids.
4. A characteristic bluish-green pigment appears. It is he who stains the teeth.

Accelerating Factors

In what cases is the probability of getting an exotic color more:

1. Blueing and greening occurs more actively at a certain temperature (+45, +80 degrees) and the environment (slightly acidic).
2. The amount of alliin is affected by the zone in which the culture grew. The warmer the more.
3. A ripe fruit contains more alliin than a young one.
4. The concentration of the compound increases during storage, and the colder, the more intensively it is produced.

Copper, iron, aluminum, chromium and other metals do not have any effect on the greening of garlic in conservation.

Canned recipes in which the garlic does not turn blue

Proper handling of the product during the cooking process and the right choice of the ingredient itself, the method of processing it, will eliminate the problem of blue or green in canning.

Cucumbers in oil

For the recipe you will need:

• cucumbers - 2 kg;
• parsley (can be replaced with dill) - a large bunch;
• vegetable oil 0.1 l;
• 0.1 l of vinegar;
• granulated sugar - 90 g;
• garlic - 6-8 cloves;
• salt - 60 g.

Cooking:

1. Wash the cucumbers and cut them into pieces along. If the vegetable is medium-sized, you can cut it into 4 parts, large by 6-8. Fold in a pan or bowl so that there is free space.
2. Chop the parsley and send to the cucumbers.
3. Pour in sunflower oil and vinegar.
4. Add spices.
5. Mix everything well.
6. Cut garlic cloves into several parts (also along), add to the general mixture, mix.
7. Leave the workpiece for 4-6 hours at a temperature of +24 degrees.
8. After this period, put the cucumbers in sterilized containers, pour the resulting marinade.
9. Sterilize for 25 minutes.
10. Roll up the blanks.

In order for the garlic not to turn blue in this preservation, you need to take a young one, preferably directly from the garden.

Pickled Peppers with Garlic

The recipe includes:

• sweet pepper - 5 kg;
• water - 200 ml;
• sunflower oil - 400 ml;
• salt - 90 g;
• sugar - 200 g;
• vinegar - 200 ml;
• black pepper and allspice;
• garlic - 3 heads.

Stages of preparation:

1. Pepper and cut into large pieces.
2. Peel the garlic. Minimal damage to the integrity of the tooth surface will ensure its normal color in the workpiece.
3. Boil water in a saucepan, add pepper and boil for 3-4 minutes. Drain the water, put the pepper on a plate to cool.
4. Mix the drained water with oil and spices. Bring to a boil, re-heat the pepper for 3-5 minutes. Remove the pepper and send to cool.
5. In the resulting marinade, lay the garlic and boil for a couple of minutes.
6. Put garlic (a couple of cloves), allspice and black pepper in a sterilized jar.
7. Top with sweet pepper. Due to blanching, it becomes pliable and easily rammed into a jar.
8. Boil the marinade again and pour pepper.
9. Roll up and let cool under a warm blanket.

The use of multi-colored pepper will make the workpiece especially delicious.

Tasty garlic cloves

Ingredients:

• garlic;
• honey - 70 g;
• lemon juice - 70 ml;
• low-fat sour cream - 125 g;
• salt and pepper to taste.

Stages of preparation:

1. Peel the garlic and pour over boiling water.
2. Stir the remaining ingredients and pour into the pan. Add cloves to it.
3. Put on a small fire.
4. Bring to a boil and allow to boil for 3 minutes.
5. Put in a jar and tighten the lid. Keep refrigerated.

The use of a young immature vegetable will give this preservation juiciness and excellent taste, exclude blue after seaming.

Cherry Tomatoes with Garlic

For the recipe you need:

• cherry tomatoes - 5 kg;
• garlic - a few cloves;
• vinegar - 40 ml;
• salt - 50 g;
• sugar - 90 g;
• peppercorns, bay leaf.

Stages:

1. Wash the tomatoes and separate from the twigs.
2. Put tomatoes in sterilized jars. In each a couple of garlic cloves.
3. Boil water and pour tomatoes. Let stand for 5-10 minutes.
4. Drain, boil, add salt and sugar. Pour vinegar after removing from heat.
5. Put pepper and lavrushka in jars.
6. Boiled brine, pour tomatoes. Roll up.
7. Allow to cool, wrapping a blanket.

If there is doubt about the quality and degree of ripening of garlic, it can be dried and used as such in the workpieces, the dried fruit will not change color.

Eggplant with garlic

It’s hard to find a more classic combination.

For the recipe you will need:

• eggplant - 500 g;
• garlic - 2-3 cloves;
• salt - 30 g;
• parsley - 5 branches;
• vegetable oil - 200 ml.

Stages of preparation:

1. Cut eggplant into circles.
2. Fry in vegetable oil until golden brown.
3. Peel and crush the garlic, add chopped greens and salt to it.
4. Dip the slices of fried eggplant in the resulting mixture of salt, parsley and garlic. Tamp tightly in sterilized jars.
5. Boil and pre-heat vegetable oil, pour eggplant in a jar. Clog up.

Store in a refrigerator or cellar.

Pickled garlic for the winter (video)

Garlic has its own specific cooking. If you take care of its proper use in canning for the winter, you can avoid unsightly color effects. Tasty and beautiful preparations for you!