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Why has my pickled garlic turned blue?

Pickled Garlic

Raw garlic contains an enzyme that if not inactivated by heat reacts with sulphur and copper, to form copper sulphate. The amount of copper needed for this reaction is very small and is frequently found in normal water supplies, and in some utensils. Blue garlic is still safe to eat, although if other signs of spoilage are present, discard.

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