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ORIGINAL: Jenny-Fair
Because the are stubborn and holding their breath until you let them out of their time out?

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Blue-green color changes sometimes occur in garlic during pickling, but are not considered a health risk. Garlic contains sulfur, which can react with copper present in the water, forming copper sulfate, a blue compound, tinting the garlic blue. Enzymes may catalyze in the presence of even a small amount of copper, even from traces found in common tap water; therefore the recommendation to de-mineralize (soften) water before pickling (some people use only distilled water for this purpose in order to avoid the problem.). Garlic's natural sulfur content may also react with copper, iron, tin or aluminum cooking utensils, also prompting a change in the color. Greenish-blue garlic is often seen when pickling in the Spring (Pesach time) using fresh garlic not fully mature (not thoroughly dry)--this greenish discoloration is due to a reaction between the pigment in immature garlic and the acid in the vinegar. Exposure to sunlight or changes in temperature may also cause garlic to turn green. These color changes are not harmful, and the garlic is safe to eat (unless other signs of spoilage are evident.)

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Has the garlic clove that you added ever turned blue? This is caused by hard water and doesn't affect crunch or flavor, so don't worry. I once threw out a whole batch because I read somewhere that nature has a way of telling us what not to eat by using color as in indicator. Blue is not a safe color especially when it comes to mushrooms that grow in the wild. Blue garlic in pickles, however, is A-OK.

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ORIGINAL: ta_mosquito
That's pretty typical:

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Blue-green color changes sometimes occur in garlic during pickling, but are not considered a health risk. Garlic contains sulfur, which can react with copper present in the water, forming copper sulfate, a blue compound, tinting the garlic blue. Enzymes may catalyze in the presence of even a small amount of copper, even from traces found in common tap water; therefore the recommendation to de-mineralize (soften) water before pickling (some people use only distilled water for this purpose in order to avoid the problem.). Garlic's natural sulfur content may also react with copper, iron, tin or aluminum cooking utensils, also prompting a change in the color. Greenish-blue garlic is often seen when pickling in the Spring (Pesach time) using fresh garlic not fully mature (not thoroughly dry)--this greenish discoloration is due to a reaction between the pigment in immature garlic and the acid in the vinegar. Exposure to sunlight or changes in temperature may also cause garlic to turn green. These color changes are not harmful, and the garlic is safe to eat (unless other signs of spoilage are evident.)

LINK

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Has the garlic clove that you added ever turned blue? This is caused by hard water and doesn't affect crunch or flavor, so don't worry. I once threw out a whole batch because I read somewhere that nature has a way of telling us what not to eat by using color as in indicator. Blue is not a safe color especially when it comes to mushrooms that grow in the wild. Blue garlic in pickles, however, is A-OK.

LINK

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ORIGINAL: deliveredarling
Ya'll are funny! I'm relieved though. I made seven of those pickle jars and everyone of them has blue garlic. I was thinking what a huge waste that would have been!