RE: [CH] Blue Garlic and ISO Uncle Dirty Dave

T. Matthew Evans (tmattevans@yahoo.com)
Fri, 5 Mar 2004 06:17:25 -0800 (PST) 

Vince's Post makes an interesting point....I did not process this jar in any
way.  I figured since I was using undiluted vinegar I wouldn't have a problem
(and Dave's original recipe did not call for processing the jars).  I still
think I should be OK, but....where are you, Uncle Dirty Dave?

Matt


--- Vince Huebert ; wrote:
> Unlurking for the briefest of moments.  I have pickled mixed veggies before
> and included a couple of large cloves of garlic in the jar.  They usually
> turn a bluish purple and taste fantastic.  I didn't think of a health hazard
> and just ate them.  As long as the jar is sealed and you used the proper
> amounts of vinegar and salt and processed it for the appropriate amount of
> time, I'd eat away.
> Vince in Omaha
> wishing it was time to plant
> 
> -----Original Message-----
> From: owner-chile-heads@globalgarden.com
> [mailto:owner-chile-heads@globalgarden.com]On Behalf Of T. Matthew Evans
> Sent: Thursday, March 04, 2004 10:11 AM
> To: Chile Heads
> Subject: [CH] Blue Garlic and ISO Uncle Dirty Dave
> 
> 
> Dave --
> 
> A while back you posted a recipe for hot sauce that was basically:  "Put
> half
> garlic and half dried chiles in a Mason jar, salt, cover with vinegar".
> I've
> always wanted to try it and finally did a few weeks ago.  When I open the
> jar,
> it smells fantastic and the chiles are now fully rehydrated, but the garlic
> has
> turned blue.  Is this a problem?  Does it happen in your sauce?  I know
> about
> the dangers of garlic and botulism, but I wouldn't think it would be a
> problem
> when everything is submerged in vinegar.  Does anyone else have thoughts on
> this?
> 
> Thanks.
> 
> Matt
> 
> =====
> 
> 
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