Michigan State University Extension
Preserving Food Safely - 01600611
10/13/97

### PICKLING PROBLEMS, DISCOLORATION

    1.
    Dark (gray or brown) Pickles

    Darkness
    in pickles may be caused by:

    Use
    of ground spices or too much spice.

    Packing
     whole spices in jars with pickles.   Whole  cloves,

    allspice,
     cinnamon  should  only  be  used  to  flavor  the

    pickling
    liquid.

    Iodized
    salt.

    Corrosion
    of metal lids.

    Minerals
    in the water, especially iron.

    A
     silver fork is recommended for piercing brined  cucumbers

    to
     desalt  them.   While an iron fork should not  be  used,

    stainless
    steel is acceptable.

    Darkened
     pickles  are not attractive but they are  safe  to

    eat.

    2.
    Blue Garlic

        Pickle recipes sometimes call for several cloves of raw

    garlic.
      Raw  garlic contains an active enzyme system  that

    may
     remain  active  if jars are sealed  without  processing

    (processing
     is  recommended  for  ALL  shelf  stable canned

    goods).
     Garlic  also  contains  sulfur  compounds.  In  the

    presence
    of a little  copper,  the  enzymes  may  catalyze a

    reaction
    between the  copper  and  the sulfur to form copper

    sulfate,
     a  blue compound.   The  amount of copper required

    for
     this reaction  is  very  low and is frequently found in

    normal
    water sources. It is  unlikely that any health hazard

    is
    involved.

    3.
    Green Garlic

        If garlic is not fully mature or thoroughly dry, it may

    turn
    green.  This discoloration is due to a reaction between

    the
    acid in the vinegar and the pigment in the  garlic.   It

    is
    harmless.

    4.
    Red Brine

        Rust often causes red brine.  Determine if  the  water

    lines
    had  been  flushed  out shortly  before  the  pickles

    were
    made.   If  so,  there is  a  possibility  that  water

    containing
    a little rust was used for the brine.  Store the

    pickles,
     undisturbed for  a few months; the red color will

    usually
    disappear.

    5.
    Pink or Red Dill

        Pink  discoloration in dill is due to a change  in  the

    structure
    of pigment compounds which are normally colorless.

    It
    is harmless.

    6.
    Pink of Gray Cauliflower

        Pink discoloration in cauliflower is due to a change in

    the
     structure  of  pigment  compounds  which  are  normally

    colorless.
      In  the presence of a little iron these pigment

    compounds
    may be converted to forms which are  gray.   Avoid

    iron
     contamination  during all stages of preparing  pickled

    cauliflower.
     Pink or gray discoloration may be minimized by

    blanching
     the  florets  for  3  minutes  in  boiling  water

    containing
     2  to 3 tablespoons of lemon juice  per  gallon.

    These
    discolorations are harmless.

    7.
    Dark Pickled Cauliflower, Onions, Pears, etc.

        Cider   vinegar  may  darken  white  or   light-colored

    vegetables
    and fruits.  White distilled vinegar is desirable

    when
    light color is important.  The darkening is harmless.

    8.
    Pink or Dark Sauerkraut

        Undesirable color, off-odors  and soft texture indicate

    spoilage
    in sauerkraut.  DO NOT USE THE SAUERKRAUT.

    9.
    Dirty Pinkish Gray Sauerkraut Made From Red Cabbage

        Unless  iron contamination is completely  avoided  (and

    for
     all practical purposes this is impossible in the home),

    sauerkraut
     made from red cabbage will turn a dirty  pinkish

    gray.
      The  kraut is unattractive but safe to eat  provided

    that
     there is no evidence of spoilage  (e.g. soft  texture,

    off-odors,
    off-flavors, mold growth).

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