And then there were 6 Sean M Puckett 9/15 '18

I am saddened to report the loss of 1 of our 7 tubs of fermenting pickles to -- probably -- moldy garlic, as the cloves were shot through blue. I check them every day to see how they're doing and this tub smelled awful.

​​​​​​​Hoping the other garlic wasn't contaminated, but a little concerned as they look a little bluish. All we can do is watch.

I tasted a pickle from a tub that smelled okay and it has a good flavour and a decent crispness. It's young. It has promise. These will be good pickles if they survive.

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9/15 '18 5 Comments
Blue garlic means moldy garlic?
Crap. I'll tell my neighbor across the street. She makes fire cider, and she said her garlic turned blue, too.
Lindsay Harris Friel
Well, it turned blue during fermentation. Next time I will absolutely make sure the garlic was freshly harvested rather than sitting around for n months.
Sean M Puckett
I admit I never heard of fermented pickles. I always assumed pickles were made by putting smallish cukes in vinegary salty spiced liquid for n months and eventually you ate 'em. I never even considered that fermenting was part of it.

But thanks to you (and I mean thank you sincerely) I went down a pickling rabbit hole and enjoyed learning about the various ways to make something I really like eating.

I hope your other batches survive!
Jill "xtingu" Knapp
I'm kinda tempted to get some cukes and throw em in a jar with stuff.
Karen Kuhl
I endorse this activity!
Sean M Puckett