Mixing raw onions and garlic together

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

floridasteve

Smoking Fanatic
Original poster
SMF Premier Member
Jun 16, 2014
818
91
Bradenton
I keep a small container of minced onions and one of minced garlic in the fridge, since almost everything I cook requires both.  The last couple of time I've made up batches I decided to mix them together in one container.  Both times, the mixture has changed colors after a couple of days.  The first time I used yellow onions and the garlic turned the batch bright green.  The last time I was using red onions, and they have turned gray.  The smell fine and taste fine, they just look horable.  Of course that goes away once the sizzle in the pan a couple of minutes.

My question is, are they same to eat, and does anyone know why this happens?

Thanks,

Steve
 
There is no safety issue. There are a lot of acidic and alkaline compounds released or formed when cut. Alkalinity in garlic can turn the small amounts of chlorophyll or green compounds in onions a brighter green. Conversely, alkaline in contact with anthocyanin, red pigment in red onions, turns blue/gray...JJ
 
Last edited:
  • Like
Reactions: floridasteve
Thanks guys! That makes me feel a lot better, and makes perfect sense.
:points:
for both!
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky