Garlic going Funny

[Plot22]

My wife chopped a load of our spare garlic up in the processor and then put in air tight glass jars before adding white vinegar to help preserve it similar to easy garlic that the supermarkets sell. Unfortunately over the last week the garlic has turned green. She has preserved some of our garlic in previous years using this method and it has been fine for months on end. Has anyone any idea what might have gone wrong this year or have they got an alternative method of preserving garlic ?

[Plot22]

[qahtan]

 how about hot seasoned vinegar.... qahtan

[gavinjconway]

Please beware of botulism as it has not been heat treated.. I think It should be heated to 120 degrees for several minutes to kill any traces.  Google it and you will find loads of info.. 

[realfood]

When you pickle food, which sounds as if that is what you have been trying to do, it needs to be heated to boiling point for about 10 mins. Not only does this kill off bacteria, but it also kills the natural enzymes in food which can cause spoilage. Also the proportion of vinegar needs to be sufficient to stop any bacteria.