why do my garlic pickles turn a beautiful shade of aqua????

Every time I have attempted to make pickles with garlic and pepper the water, garlic and pickle turns a love shade of aqua. what am I doing wrong please.


Hi calley_jack,

From what I understand, the aqua color is a result of the amino acids in garlic reacting with something in the water used to make the brine. Tap water can contain trace amounts of sulphur, tin, iron, or aluminum, all of which can cause this colorful reaction.

It's not harmful to eat, but if you'd prefer that your pickles stay a true pickle color, I would try using distilled water instead of tap.

Good luck and let me know if how it goes!

best,
Paige