Garlic is known for its beneficial properties for the human body. Cuisines around the world use it very actively, both fresh and pickled. The latter sometimes gets into trouble.
For a long time, garlic has been widely used in cooking by chefs from all over the world, but it is especially held in high esteem by Italians, Mexicans and Russians. The pungent taste of this spice is appreciated by lovers of something "hotter". Garlic has an antibacterial effect, helps relieve tension from blood vessels (which helps to reduce blood pressure), and also contains many nutrients that any body needs. Garlic is consumed fresh and pickled, added to stews, boiled and fried foods. The greatest benefit to the human body is from a raw phenomenon, like the blue discoloration of garlic when pickling or stewing. The explanation is quite simple - the flavins contained in garlic come into contact with the copper of the dishes or jar lids. And under the influence of high temperatures, this process leads to the appearance of a blue tint. Don't worry about throwing out all of your cooking items or dishes. The color change does not affect the taste or the properties of the garlic in any way. It does not spoil and still remains edible, like all other ingredients of the dish. Housewives may have noticed that more often the process of blue garlic occurs with the one that they purchased in the store, and which is brought from abroad. It is difficult to explain this relationship, but to avoid blue discoloration, try using garlic grown in your garden for the winter, or purchase it from grandmothers who sell their garlic on the market. Also, try putting the garlic in the jars not all the way to the top - this way you will avoid contact with the lid, and therefore with the copper. In any case, apart from the unpleasant blue tint of garlic, nothing in your dishes changes.
