RE: [CH] Pickled Cherry Peppers and Garlic in Oil
T. Matthew Evans (matt.evans@ce.gatech.edu)
Mon, 17 Sep 2001 09:53:32 -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
>
That seems reasonable to me for the chiles and garlic that are in the
vinegar, but the oil and vinegar will separate, causing some of the food to
"live" in an anaerobic, high-pH environment. My suggestion would be to make
the recipe in small batches, keep it refrigerated, and use it quickly.
Please bear in mind that I am not a food scientist, I just play one on the
Internet. Although I was a cook for a few years....
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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