In my experience it usually happens if the garlic has been banged up a bit before pickling. Try rolling a couple of cloves together in your hands to loosen up the skin and those cloves are almost guaranteed to turn blue. I always use/eat these, they taste the same as white ones.
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Bill
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When we try to pick out anything by itself, we find it hitched to everything else in the universe.
-John Muir
Believe those who seek the Truth: Doubt those who find it.
-André Gide
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