Pickle Problems

I've been trying to put out a batch of pickles every other week & this was 4th run (all my staff at the office love 'em & it's an easy enough thing to do for the peeps who make me look good ....).

I was very excited last week when I finally scored some Ball's Pickle Crisp (because the alternate, horseraddish root is a pain to find in my area).

After making a batch on 12/17 & 12/19 ....I noticed today that the garlic cloves in the bottom of the jars have a blue-tint to them, darker at the core than the outside of the cloves.

I don't use anything but fresh ingredients, bought that day & I manually prepare everything. The only change in the recipe is that I used apple cider vinegar (vs distilled white vinegar) and I used the Ball's Pickle Crisp (new jar, in date, etc).

I've always lived by the "when in doubt, throw it out" rule with food & will trash the whole batch if I can't figure this out .... but I'm wondering if the pickle crisp or the apple cider vinegar is causing the garlic cloves to turn "blue". No other evidence of anything going wrong .... no clouding, no bubbled top, no recipie varience ..... hot jars@ 180F+(with thermometer), boiled lids, wiped rim, good seal, water bathed 10 min, rechecked seal, let cool to room temp & them refridgerated, etc.

Any supicions, comments, advice ?

I thought your garlic was safe, but I googled to make certain. This article explains it pretty well.

Why garlic turns blue

Dang it .... that makes sense now.

I used enamel coated pots & Kosher salt ... so it's not that

I ran out of bottled water and used tap water too...... so I probably picked up the copper from the cider & the tap water.

Very kewl .... I learned something today ..... that makes it a good day

Thank you ander !!!