I quick-picked some green beans and a week later, the garlic in the jar had turned blue green, turquoise, smurf color. I googled it and brought up a reddit thread that said it's safe to eat.

I did not eat it.

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[–] [S] 28 points 2 months ago (4 children)

Dude, nice source. I rotated and highlighted for the next pickler that has never seen blue garlic before.

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  • [–] 5 points 2 months ago* (1 child)

    This is true! I'm no chemist but I make paint pigments from plants rich in anthocyanins, which give them colour. Popular mordants (things that helps a colour stick to fibre) are copper salts, which can brighten the colour or make it more blue/green.

    And, an old kind of pigment, verdigris, was made by hanging pieces of copper in closed containers with vinegar, where the vapour would cause a blue/green/gray salt to form.

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