Blue-green garlic in conservation: causes, solution, recipes

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 causes of 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 turns 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 can even change color, even grown in its own garden and even if it is properly preserved.

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 even this theory is shattered, as 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 launched, 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 greens 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.


  1. Wash the cucumbers and cut them into pieces along. If the vegetable is medium in size, 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, place the cucumbers in sterilized containers, pour the resulting marinade.
  9. Sterilize for 25 minutes.
  10. Roll up the blanks.

In order that the garlic does not 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 mouth-watering.

Tasty garlic cloves


  • 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 a 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.


  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. Boil 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 into the mixture of salt, parsley and garlic. Tamp tightly in sterilized jars.
  5. Boil the vegetable oil and cool it, 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!