Fizzing pickled garlic

Reply Fri 3 Jul, 2020 01:48 pm
Hello all, so I've been making pickles and chutneys for a good while now but came across a funny one today.
I had a good old glut of garlic this year so decided to pickle some. I did the usual concoction of apple cider vinegar, bay leaves, mustard seeds and pepper corns that I use to great effect with other veg, however this time I've had two things happen.
1) the cloves of garlic turned blue. Fine, got answers there involving acidity, cell walls and chemicals in the garlic
2) when I opened the jars the vinegar fizzed like a can of pop. This one's got me stumped.
Can anyone tell me what is going on? Are they safe to eat? Is this just fermentation of some kind? Hell! is it botulism?
Any info would be greatly appreciated.
Cheers, Mike.
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Reply Fri 3 Jul, 2020 01:53 pm
I would be careful if I were you.
Reply Fri 3 Jul, 2020 02:04 pm
Hi Jespah,
Yep, I'm leaning towards that kind of response too.
For the sake of a handful of garlic bulbs I'd rather not take the risk.
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