No idea, but the same thing happens every time I use local garlic for just about anything - roasting, marinating, salad dressing etc.
Was never a good look at serving time to present roast vegies with little green flecks all over them!
I now buy organic imported garlic which is quite inexpensive (about $15-20 for 3 heads) and it's never happened since.
Please support our advertisers:
Explaination based on chemical reaction:
Fresh garlic has traces of sulphur embedded inside/develop chlorophyl once pickled with balsamic vinegar(acid), resulting in green coloring.
Your recipe is safe as Garlic preserved in oil will need acid(balsamic vinegar is acidic) and refridgerated to retard bacteria growth.
The link below will provide more on a culinary explaination for the "green/blue" color.
Please support our advertisers:
You must be logged in to be able to reply.
Login now
Copy Link
Facebook
Gmail
Mail