Why Garlic Turns Blue When Canned. Why garlic turns blue, causes, proper treatment

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Russia has long been famous for its abundance of myths. This type of "folklore" did not bypass its attention and the so-called. Not the one whose second name is fragrant onion, scientifically - Allium chinens, with heads like small onion sets, but the one that has flooded today all the shops in Russia and a significant part of the planet. For China now controls about 77% of the world's exports of this spicy plant.

However, all over the world the name - "Chinese selection garlic" has taken root. For example, in Spain, the leading country in Europe for the production of this spicy product, 15-20% of the area is allocated for the Chinese variety. Under the Spanish zoned variety of the same Chinese selection, called "white variety" - about 20-25%, and under the local dark purple, called "Morado", more than half of all garlic plantations are allocated.

What kind of rumors and gossip does not go about the Chinese variety. A Russian man in the street, having once bought Chinese sneakers at a bargain price, made in China at specifications Russian entrepreneur, bears resentment for everything produced in this country. At the same time, he forgets the simple truth that cheap quality cannot be, and half of the planet uses Chinese goods and products without any complaints. For all these goods comply with the strictest international standards (which is confirmed by laboratory tests), or ... the technical specifications of the customer, which are dictated by the demand of the same Russian offended layman.

Why is he green?

The main criticism and ground for myths about Chinese garlic was its ability to turn green and even turn blue. From here came the myths about the use of "chemistry" or GMOs, which Russians are paranoidly afraid of. About GMOs, you can "please" those who did not study biology at school. By the end of 2014, not a single GM species of this plant has been created on planet Earth. This is a fairly stable and healthy crop with a very wide variety of varieties, able to protect itself from most diseases and insects without additional measures to protect those grafted with GM. And from the rest of the misfortunes, there are more familiar and "safe", according to opponents of GMOs, fungicides and insecticides.

Actually the problem of pigmentation of this useful plant during its processing, it arose far from Russia. Back in the 50s of the last century in the United States, garlic began to be processed on an industrial scale into canned puree. The process was extremely simple. The heads and teeth were cleaned and ground, then acetic acid and salt were added to the paste, sealed in jars and pasteurized. However, the contents in some jars turned blue. green color and therefore, due to the non-marketable appearance, such products went into marriage. This effect laid the foundation for research, which, of course, the Russian consumer does not know and does not want to know, because it is much easier to stick a GMO label, “chemistry”, or even worse, “the Chinese are poisoning us” on a normal product.

At present, the following scientific data have been obtained. It is known that when garlic tissue is damaged, its components such as enzymes and essential oils are released and mixed. Under the influence of an enzyme called alinase, the decomposition of alliin, a substance containing sulfur and nitrogen (the full scientific name is allyl sulfide cysteine ​​sulfoxide), is stimulated. The result of the reaction are partially decomposed essential oils - organic derivatives of sulfides and sulfates. Some of these compounds decompose into pyruvic acid, ammonia and thiol. The other part, having reacted with amino acids, forms very strong pigments, which create a color from green to blue.

Obviously, there is a certain limit in terms of the ratio of the amount of the alinase enzyme, on the one hand, and alliin with other sulfur-containing compounds, on the other. If not all of them decompose into pyruvic acid, ammonia and thiol, then as a result such a paste becomes green. Moreover, the boundary of these concentrations is so thin that, in terms of the degree of pigmentation, plants, even from neighboring beds, can behave in completely different ways. This reaction is more active in the presence of amino acids, at a temperature of +40-80 °C in a slightly acidic environment. However, the synthesis of the pigment practically does not depend on the variety, the presence of metals or their salts, as well as the amount of various microelements in the composition of the plant. To the greatest extent, the tendency to pigmentation depends on the degree of maturity, growing conditions and storage of garlic.

It has long been known that the most useful garlic grown in a warm climate. Under these conditions, the plant matures completely. However, these plants contain the largest number alliin and other sulfur-containing compounds that are considered natural substitutes for antibiotics. They also give intense pigmentation during processing. That is why southern garlic, in particular, Chinese, turns green or blue almost always, unlike its northern counterpart. It's just that in our latitudes it does not have time to ripen, because its homeland is India, and in the cool Central Russian climate it does not form very many such substances. As a result, a conclusion that contradicts Russian mythology: garlic grown in southern countries, including China or Uzbekistan, almost always turns green, but it contains more useful substances than ... Russian. Interestingly, plants grown in Spain have the same pigmentation ability.

What to do?

The first is not to fantasize and not listen to myths. And remember that the formula “leaves must be green and teeth white, and vice versa cannot be” is just a stereotype of aesthetic perception. Garlic that can turn green is not a poison, and it is even more useful than ordinary ... unripe. But if you want to avoid this effect, you should remember that the substances responsible for pigmentation are less in freshly harvested and young heads and more in mature ones. During storage, the amount of these substances increases. More of them accumulate during cold - from +1 to +5 ° C storage and much less at room temperature. Moreover, their number can even decrease when the storage temperature changes from cold to room mode.

The reaction of pigmentation slows down significantly at low temperatures, which speaks in favor of storing ready-made products with garlic of southern origin in the refrigerator or in a cold cellar. As a result of a series of experiments, it was found that almost any variety of any origin turns green, if appropriate conditions are created for it. For example, when pickled or salted, peeled teeth turn green with mechanical damage and incisions, from long-harvested and "ripened" during the drying of the harvest, prepared by the hot method and cooled for a long time under a blanket. In some cases, it is possible to slow down, or even completely eliminate pigmentation, by preliminary blanching such teeth in hot water for 3 minutes.

In recipes for pickling and salting, they often write “take young fresh harvested garlic”- this is exactly one of the conditions that it will not turn green. In Russia, young, recently harvested garlic has always been used for pickling and pickling, and it was used mainly for harvesting by the cold method. They cleaned them with their hands so as not to damage the teeth and used them as a whole when pickling and pickling other vegetables, such as cucumbers. The teeth, cut into slices with a knife, could turn blue in both cucumbers and tomatoes with a hot canning method in a slightly acidic marinade, and especially during room storage.

If ground, crushed or chopped garlic turns green in hot dishes, then temperature and time factors play a role here. The longer he stays in these dishes, the more likely he is to turn green. In this case, it makes sense to use dried or lightly fried garlic. Do not forget the folk wisdom that says that garlic is served separately. For example, in Russian traditional cuisine they rub a bread crust or serve something like a sandwich in the form of a loaf of bread, poured over sunflower oil with cloves laid on top, cut into thin slices. In Ukrainian cuisine, donuts and a separate container with garlic dressing are served.

The same factors also work when cooking mushrooms, where, in addition, their complex protein composition plays a significant role. Greened garlic in mushrooms especially frightens suspicious Russians. However, this does not correlate in any way with their toxicity. In order to avoid such a “terrible” pigmentation, it is recommended to take obviously young garlic, add it only with a cold harvesting method, or fill the dish with it immediately before serving.

Now about the fat. There are times when even ordinary Russian garlic with lard turns green. In this case, the fat should be stuffed with coarsely chopped cloves and stored in the cold. At low temperatures, pigmentation is much slower.

And once again about the "danger" of green garlic. In hotter regions of the planet, this phenomenon is observed much more often than in Russia, which encountered it only when it became too lazy to grow its own, and it switched to imported, cultivated in southern countries. However, in none of these countries in the entire history of its consumption, not a single case of poisoning with green garlic was recorded. So bon appetit and ignore the somewhat psychedelic look of such a product.

Garlic is widely used in the preparation of various supplies for the winter. Sometimes a fragrant vegetable beloved by many begins to change its usual light color. It may acquire an atypical bluish or greenish hue. At the same time, the taste characteristics of the product and its aroma are completely preserved. Given the possibility of such changes, it will be useful to know why garlic may turn blue when pickled.

A few years ago, scientists from various countries became interested in the changes in the color of garlic that occur in the marinade. In the course of repeated experiments, several important points. The researchers identified the steps involved in the process, which is a complex chemical reaction that leads to this product turning blue:

• when the integrity of the cloves is broken, the essential oils and enzymes included in its composition are involved in active reactions;
• the enzyme alinase causes the decomposition of alliin (a substance that provides a sharp garlic taste);
• as a result of the breakdown of alliin, some essential oils provoke the appearance of sulfates and sulfides;
• the latter form special pigments, leading to the appearance of an atypical color.

Another common factor in the presence of which a spicy vegetable can turn blue or green after seaming is the presence of considerable amounts of copper in it. This metal tends to break down in an acidic environment and cause bluish spots on garlic cloves.

Vegetables are also prone to turning blue or green:

1. With broken integrity.
2. Subjected to preliminary heat treatment.
3. Incorrectly stored before pickling (if the product has been in the refrigerator for a long time, the content of alliin in it increases, and therefore it is recommended to place the garlic in the pantry at a temperature of +18 to +25ºС).
4. Having a high degree of maturity (young garlic contains a small amount of alliin and essential oil compounds, the presence of which provokes pronounced chemical reactions).

Attentive housewives have noticed that foreign (Chinese) garlic is prone to discoloration in tomatoes or in a jar of cucumbers. A domestic vegetable, as a rule, transfers the harvest without any transformations, completely retaining its usual color and appearance.

How spices and seasonings affect color change

Some spices and seasonings used in salting can cause a blue-green, dark gray tint. Similar phenomena tend to occur when added to preservation:

• cinnamon;
• cloves;
• ground black pepper.

Mixtures consisting of several varieties of spices, seasonings, spicy vegetables. In such cases, a chemical process occurs, consisting in the interaction of various ingredients of the dish.

It is important to understand that vegetable spices and seasonings contain natural dyes that are not dangerous to humans.

Is it possible to eat blue garlic in food

Despite the change in color of the garlic , you can eat it without any fear. An example is many countries in the world in which the blue or green of this vegetable is not perceived as a cause for concern.

To reassure lovers of a fragrant vegetable and dispel fears about the unsuitability of blue garlic for food, experts report the following. Alliin, present in garlic, initiates the formation of allicin. This substance exhibits the strongest anti-cancer, immunostimulating and bactericidal properties.

The blue color of garlic indicates an increased content of aliin, and, accordingly, a high degree of usefulness for the body. Based on the foregoing, we can conclude that a vegetable that has changed its usual color as a result of conservation is not at all dangerous to eat, and can bring no less health benefits than traditionally light garlic.

Scientists say that the blue that appears on garlic as a result of pickling is mainly of aesthetic importance and does not indicate a high content of nitrates or other harmful chemical compounds in the product. The substances present in the vegetable are absolutely harmless even after unusual changes that have occurred to them.

What to do to avoid blue garlic

If the unusual color of garlic in jars with tomatoes or other vegetables still causes concern, you can use the recommendations to avoid this phenomenon. To reduce the likelihood of a fragrant vegetable turning blue, you must:

1. Purchase a product grown in domestic conditions. Garlic heads, originating from the southern latitudes, have a large number of enzymes responsible for their intense color when pickled.
2. For salting, use immature, young specimens. An old, long-stored vegetable has an increased concentration of alliin, and its pigmentation often becomes inevitable.
3. Avoid damage to vegetable cloves. Blue- green tint acquire mainly garlic cloves, on the surface of which there are cuts and other damage. To reduce the risk of "injuring" the vegetable, it is recommended to avoid using a knife, and do everything manually.

To resist the blueing of garlic helps to store it in certain temperature conditions. If the vegetable is located in a room with a temperature of +20 to +25 degrees, there is no active accumulation of alliin in it. The situation changes dramatically if the garlic heads are stored at low temperatures (within 1-5 degrees Celsius).

In this case, the substance that leads to the appearance of blue or green spots is produced much more intensively.

It is important to know that when the preservation is already prepared, it should be stored at a low temperature. Under such conditions, the garlic, most likely, will not turn blue, and will retain the most natural color until the cans of prepared products are opened.

The best option is to perform preservation with freshly picked vegetables. It is observed that the use of such a product in most cases does not lead to the appearance of an atypical bluish or greenish color.

Choosing the right garlic

Before you buy garlic, you should find out the place of its origin. If a vegetable is grown in a warm climate, it is much more likely that it will change color after processing. To avoid turning blue or greening garlic pickled with cucumbers or tomatoes, it is worth purchasing a domestic product grown in temperate climatic conditions.

When buying garlic, do the following:

• pay attention to the hardness of the vegetable - when pressing on a quality product, no dents remain on its surface (sluggish or soft specimens should be discarded);
• choose small, dry garlic heads - they have a more delicate taste, and are considered the most good option seasonings (the presence of moisture indicates that the vegetable has been stored improperly for a long time, and begins to rot);
• avoid purchasing sprouted garlic - the taste of such cloves is often sharp and slightly unpleasant, and most useful properties while it is absent.

How to pickle so that the garlic retains its color

To prevent pickled garlic from turning blue, it is recommended during the harvesting process:

• choose young, not fully ripe garlic heads;
• peel the vegetable partially, without touching the elastic skin adjacent to the cloves;
• leave intact the tails and tips of the slices.

Using the dry method helps to avoid blueing. During the conservation of heads or slices without adding other vegetables, the product is placed in clean sterile jars (or wooden containers), while sprinkling with salt and spices (brine is not used).

In the process of preparing vegetable pickles, the use of a cold saline solution is recommended. The use of boiling water does not contribute to the preservation of the color of garlic cloves and can lead to blue or greenish pigmentation.

Avoid blue garlic product will help simple recipe preparation of the marinade, described below. It can be used for harvesting any kind of salted vegetables.

On hand should be:

• heads of garlic - 10 pcs.;
• hot pepper - 3-4 pods;
• laurel leaves - 2-3 pieces;
• vinegar - 2 tbsp. l.;
• sugar, salt - 30 g each;
• black peppercorns.

The next step is preparing the marinade. Add to 700-800 ml of water Bay leaf, 10 black peppercorns, salt, sugar, spices. The mixture is brought to a boil and cooled to lukewarm. Next, the vegetables are laid out in sterilized jars, poured with marinade, and tightly rolled up with lids. The containers are turned upside down, left to cool.

Ready preservation should be stored in cool, dark corners of the house. Vegetables are completely marinated after 2 weeks.

If all the points are done correctly, there will be no chance that the garlic will change its color. The low temperature of the brine used to preserve vegetables will prevent the decomposition of alliin, and the product itself will not lose its appetizing appearance.

Why does pickled garlic turn blue?

usually purchased garlic, which is imported from China, turns blue. There is a lot of copper in the soil and when it comes into contact with acid, it acquires a green tint. Either use less vinegar or use your own garlic.

But how many times I noticed the color of garlic does not affect the taste of pickled garlic.

Sometimes pickled garlic, when preserved, has a bluish or purple color, and the one bought from the farmer or from summer residents does not take on this color, but always remains white. Apparently the whole thing is in fertilizers or the composition of the soil on which the garlic grew.

I have never seen my own garden-grown garlic turn blue. He is always white and smart, even if he stays all winter. And you eat it with great pleasure. And it doesn’t matter under what covers it was rolled up, whether it was in cucumbers or separately, how much vinegar, sugar and salt were added to the marinade. All these reasons do not cause the garlic to turn blue.

But the purchased garlic really turns blue, and there can be only one reason - the cultivation technology. Such garlic is larger, often not at all sharp, obviously it could not do without special chemical fertilizers and additives. Perhaps this is copper, which is contained in many fertilizers that prevent the appearance of fungal diseases. This option seems very likely. But in this case, such garlic is not at all safe.

This color is due to the composition of garlic. Garlic contains FLAVINS, these are organic compounds that, when heated, enter into a chemical reaction with the material in which they are located. Usually it's copper. At the same time, this does not affect the taste of garlic, there is no harm to health. But because intense blue color unusual for garlic, hostesses may be frightened.

Usually this happens with imported garlic, then you should be wary, because it may contain nitrates and other far from useful compounds, for pickling it is better to buy domestic garlic, from grandmothers in the market or from the dacha.

Not every garlic turns blue when pickled, more often purchased foreign garlic changes color. Blue garlic is harmless, you can eat it. The blue color appears at high temperatures and when garlic comes into contact with copper lids. The color is more gray than the blue of pickled garlic.

No one can give an exact answer. Some say that only the Chinese variety of garlic turns blue. If you take ours on the market, then everything will be fine. Others believe that the color change occurs as a result of a chemical reaction that occurs due to the combination of garlic with acetic acid. And there is also an opinion that the reason is in the sunlight and that you need to put the jars in a dark place immediately after marinating. From myself I can say that I tried to immediately hide the jars in a dark closet. The garlic still changed color, but much less.

Pickled garlic turns blue, because vinegar is used to prepare the marinade, and this is an acidic environment and still a high temperature, i.e. poured hot and pickled ripe garlic peeled with slices. I remember exactly that my grandmother, who grew garlic herself in the country for pickling and pickling, used only young unripe garlic and only in a cold way. WITH young garlic the top film was removed and pickled with heads, the garlic remained white.

• Why does garlic turn blue

  I only have once blued garlic in the marinade(not that it has become completely blue, but it has acquired such a suspicious bluish tint), and I preserve it with my garlic grown on my site. So not only Chinese garlic can turn blue. There is an opinion that garlic turns blue from copper acetate salts, that is, garlic, which contains a lot of copper, turns blue. And this already depends on the cultivation technology.

  There is an opinion that garlic turns blue if it is poured with boiling marinade, perhaps this is so, since lately I have only been pouring hot marinades.

  Another cause of blue garlic is seen in the use of iodized salt. But in any case, because the garlic turned blue, it did not become poisonous, so it can be eaten.

Most likely it is blue from the fact that the essence of the marinade is in contact with iron lid cans and causes a reaction from which pickled garlic changes its natural color, such garlic is not dangerous for health, but of course its appearance is not important.

Pickled garlic turns blue when the liquid in the canning jar comes into contact or has come into contact with the iron of the lid. Iron oxide reacts with garlic, which makes the latter turn blue.

Garlic pre-soaked before canning cold water about 3 hours should not turn blue under any circumstances.

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Recently, more and more often comes across information that the garlic in the marinade turns green (turns blue). Moreover, this opportunity happens both during salting and sourdough (cabbage, tomatoes, cucumbers, mushrooms), and when pickling with the addition of vinegar. There are a great many versions of why this happens, but all authors agree on one thing - green garlic does not affect the quality and taste of the finished product. Therefore, you can safely eat this original and non-standard garlic and all the vegetables that are in the same jar with it.

Most common version

The most popular and most common version of the answer to the question: “Why does it turn green in the marinade?” - due to the presence of copper in the composition of garlic. It is believed that in some cases, when it enters an acidic environment (vinegar, which is part of marinades), copper enters into a chemical reaction with acid, which causes a radical change in the color of garlic. To the quite reasonable question of the inhabitants: “Why doesn’t this always happen, but completely unpredictable and unpredictable?” there is a version that the amount of copper in garlic depends on various factors, such as: variety, growing conditions, soil in which the vegetable was cultivated, the degree of maturity of the bulbs, fertilizer use, terrain, etc.

Theory put forward by scientists

What do scientists say about this? We bring to your attention the theory put forward by chemists and confirmed with the help of numerous studies. If the integrity of the garlic cloves is violated (cutting, grinding, grinding), the following are released from the tissues: a) essential oils; b) enzymes. Under the influence of an enzyme (allinase) chemical reaction, leading to the destruction of alliin (a sulfur-nitrogen-containing compound), resulting in the formation of particles essential oil(sulfides, sulfates), one part of which reacts with the amino acids of garlic, creating pigments (green, blue, green-blue), which color the cloves and garlic tissue in such unusual shades.

But the factors that have a direct impact on the reactions taking place:

- the process is accelerated and more active in the presence of amino acids, at temperatures from 45°C to 80°C and in slightly acidic environments;

– the intensity of formation and the degree of brightness of the color of the pigments practically does not depend on the variety of garlic, but is directly related to the growing conditions, the degree of ripening at the time of harvesting and the method of storage before use (processing);

- the amount of alliin and sulfur-containing components in garlic depends on climate zone in which it was grown (the warmer the climate, the greater the concentration of these compounds);

- alliin is present in large quantities in fully matured heads compared to young garlic;

— the concentration of alliin increases during storage. Garlic stored in a room with a temperature of +1°C - +4°C accumulates more of this substance than stored at room temperature (16-22°C). It has been observed that when changing temperature regime from cold to warm, the amount of alliin in the heads decreases quite quickly.

Scientists have also found that the minerals in garlic, including iron, copper, aluminum, chromium, manganese, zinc, do not have any effect on the chemical reaction for the decomposition of alliin and do not affect the degree of tissue coloring in blue.

Summing up all of the above, we draw a simple philistine conclusion - almost any garlic can change color, regardless of the variety and country of origin, if it is not properly stored, consumed, used and prepared.

How can this theory be put into practice in order to minimize the possibility of a wonderful and non-standard coloring of garlic in cosmic shades.

Basic rules for handling garlic when salting and cooking

It is necessary to follow the technology and recipe when fermenting, salting and pickling vegetables.

1. Young garlic, low in alliin, volatile compounds and proteins, but with a high concentration of sugars, pickled or cold pickled, almost never turns green (turns blue). For salting, buy in the market or collect young unripe garlic from the beds. In addition, everyone knows that young heads are much tastier and juicier in the finished product.
2. The same young garlic is recommended for use in the conservation of cucumbers (zucchini, squash).
3. In the process of preparing marinades, try not to damage the garlic cloves by peeling them with your hands, without using sharp cutting objects.
4. Add garlic to hot dishes at the very end of their preparation, or better, just before serving.
5. Using dried garlic in cooking, you are completely immune from unpleasant color effects.
6. To avoid garlic color spots in pickled (pickled) mushrooms, avoid recipes with garlic, and add minced garlic cloves to canned mushrooms just before eating them. You can also put garlic in mushrooms with cold pickling methods.

Today, in the field of cooking, garlic is the main type of seasoning. It can be added for spiciness, enhancing the taste of a particular dish. . It is also used in pickles and preserves. But it happens that garlic turns blue during canning. Let's take a look at why your garlic turned blue while canning and how to prevent this from happening.

It is rather difficult to answer this question. This is justified by the fact that experts in the field of biochemistry have not yet come to a consensus and cannot say for sure why garlic darkens during preservation. Although the first samples were carried out in laboratories 60 years ago. Similar research began immediately after the production of garlic puree began in America. . After the first batch was released, it was found that the garlic puree turned blue in some jars. In this case, they concluded that this is a marriage and irresponsible activity of manufacturers. But the producers themselves have found out the reasons for this situation. As a result, it can be argued that the variety of garlic and the process of its cultivation do not affect the coloring during preservation. But it was found that the degree of maturity of garlic, the quality of its storage, as well as the region in which it is grown, play a big role.

Some scientists have put forward a theory that is today accepted as one of the most plausible. This theory is that when garlic is cut into slices, several enzymes act. This includes an enzyme called allinase and allicin.

It is worth noting that the latter is a natural antibiotic, due to which garlic is valued. A chemical reaction takes place, as a result of which the color is blue. It is important to know that if the garlic is fresh and only cut, then it does not immediately change color, this takes time.

Do you throw away the blue cloves of garlic?

Yes, definitelyNo, they are helpful.

Pickled garlic turned blue: causes

When harvesting garlic for the winter, as a rule, housewives prefer to use the pickling method, as a result of which they can see blue garlic cloves in the jar.

Fresh garlic is stored at a warm temperature, but pickled garlic is best stored in a cool place. If we talk about the most suitable moment for conservation, then this is immediately after harvesting. In this case, the likelihood of such a blue fruit factor during the preservation process is minimized.

Undoubtedly, garlic is the vegetable that housewives always have on hand. Due to such a vegetable, you can give the marinade a very interesting and peculiar taste. Garlic is a preservative that has a supporting role. During preservation, garlic is not used as a whole; only its slices are used in cooking, which must be cleaned in advance. But you need to clean and separate the slices from each other very carefully and carefully. The most important thing in this process is to preserve the integrity of the product.

Housewives little acquainted with such information make a common mistake and cut large slices into pieces. This leads to a violation of the integrity and blue color of the product. But it is worth noting that blue garlic is absolutely harmless. Even if the garlic has acquired a slightly different color, this does not at all mean that some other chemical elements were involved in the preservation.

In the process of pickling this type, you need to pay attention to mushrooms. After all, they are often preserved and usually using it in especially large sizes. Many housewives, when they see blue garlic in a jar of mushrooms, immediately throw them away. This is justified by the fact that a momentary analogy with an onion is being made.

If the mushrooms are poisonous, then in interaction with the onion, the second one becomes blue. As you understand, garlic does not react to poison, but to the reasons that were indicated above in the article!

Experts believe that garlic changes color due to the complex protein composition of mushrooms. Especially if the processing was carried out at high temperatures. Mushrooms and garlic do not interact well with each other, so it is best to avoid this combination.

So that the garlic cloves do not turn blue when salted

In this case, you need to follow some rules. Use only mature ones, and if these are young unripe slices, you need to use them only if you will not completely clean them. Under no circumstances should these slices be cut. Also very effective in this case is the dry method of salting.

Video

In this video you will find a simple recipe for marinating garlic from a professional.

Time goes by, and taste changes with each generation of people. It is necessary to understand that new is not bad, but good. The same principle should be used in the case of garlic. You can easily avoid garlic from turning blue, the main thing is to follow all the rules.