Calling all Chemists . . . what the Hell happened? (details inside)
I made a salad that included boiling water and vinegar and sugar and pouring it over cucumbers, garlic, and onions (not too complicated). I put it in the fridge overnight and then put some in Tupperware for my lunch the next day. I am sitting at work, eating my lunch and open the container—the garlic has turned blue. I mean really blue (aquamarine to be exact). What was the chemical reaction that made the garlic blue?
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