Re: [CH] Pickled Cherry Peppers and Garlic in Oil
Mike S (mike@dmfarms.com)
Fri, 14 Sep 2001 21:53:44 -0400
What if instead of pure olive oil, it was 1/3 cider vinegar, 2/3 olive oil.
I have done peppers that way. The vinegar will introduce acidity which
should protect against botulism
> 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
>
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
> T. Matthew Evans
> Graduate Research Assistant
> Geosystems Group, School of Civil and Environmental Engineering
> Georgia Institute of Technology
> URL: www.prism.gatech.edu/~gte964w
> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>
>