Mixing raw onions and garlic together

[floridasteve]

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

 

[crankybuzzard]

Does this help?

http://www.seriouseats.com/2013/08/ask-the-food-lab-why-does-my-garlic-turn-green.html

 

[chef jimmyj]

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

 

[floridasteve]

Thanks guys! That makes me feel a lot better, and makes perfect sense.
:points:
for both!