I used a clove of garlic for my pickled eggs, two days later the clove looked blue-greenish and it is all mushy. Does this mean it is rotting and the batch I made is no good? pickling

I pickled some eggs again. This time I used Vlasic Kosher Dill juice, some pickling spice, onion bits, and finally a clove of garlic. I botched the boiling process, but figured if I stick it in the refrigerator it would be fine.

Now the garlic clove looks blue-greenish on the edges while still having that natural yellow in the center. I need some advice on this, because I'm not sure if my garlic clove has rotted and made my batch go bad.

Submitted May 28, 2016 at 02:46AM by Nigel_Yearning http://ift.tt/1TFC9iy pickling