Michigan State University Extension
Preserving Food Safely - 01600601
10/13/97

### GREEN COLOR OF PICKLES

        Because   both  acid  and  heat  are   destructive   to

    chlorophyll,
     a  bright green color is not to be expected in

    pickles.
      During pickling, the magnesium atom in the center

    of
     the  chlorophyll molecule is replaced  by  two  hydrogen

    atoms
       to form pheophytin,  an olive green pigment.  While

    the
    olive green color of pickles is not as attractive as the

    natural
     green color,  it is  accepted as characteristic  of

    pickles.

        If   copper  replaces  magnesium  in  the   chlorophyll

    molecule,
      the  pigment  takes  on  a  vivid  green  color.

    Formerly
     copper  kettles were used for cooking  pickles  in

    order
    to impart a bright green color,  but  this practice is

    not
    recommended.  Some old-fashioned pickle recipes call for

    using
     a  "blue  stone"--namely copper sulfate-- to give the

    pickles
    a bright green  color.    We  do not  recommend this

    practice
     because copper  can  be  toxic if present in large

    enough
    quantities.

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