RE: [CH] Pickled Cherry Peppers and Garlic in Oil
T. Matthew Evans (matt.evans@ce.gatech.edu)
Fri, 14 Sep 2001 17:42:03 -0400
>Allow to stand at room temperature for a week or two so that the oil
>heats up and takes on the flavor of the peppers and garlic. Replenish
>with oil to cover mow and then, as oil seeps inside and is absorbed
>by the peppers. These peppers and garlic will keep, covered, at room
>temperature for 6 months or more.
>
>
>SOURCE: _Quick Pickles: Easy Recipes with Big Flavor_ by Chris
> Schlesinger, John Willoughby, and Dan George [ISBN
> 0-8118-3015-2]
>
>
Allow me to preface this by saying that Chris Schlesinger is perhaps my
favorite cookbook author. I have four of his books and rarely a week goes
by that I don't use at least one of them. That said, this is not a recipe
for pickled chiles, but rather a recipe for botulism.
Botulism thrives in anaerobic environments and is particularly fond of
garlic. I would exercise extreme caution with this recipe.
Matt
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T. Matthew Evans
Graduate Research Assistant
Geosystems Group, School of Civil and Environmental Engineering
Georgia Institute of Technology
URL: www.prism.gatech.edu/~gte964w
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