It's perfectly safe to eat. The bluish hue is a result of using underripe garlic. There are several possibilities to explain soft pickles. An enzyme in the blossom end of the cucumber causes softening. You can eliminate the enzyme by cutting an eighth of an inch or so off the blossom end before processing the pickles.
Water also contains chemicals that soften pickles.
Or the cucumbers may not be fresh. It's best to pick cucumbers in the morning and process them immediately, though they can be refrigerated overnight if necessary.