Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is safe:

http://www.foodnetwork.com/recipes/jamie-oliver/amazing-pickled-and-marinated-vegetables-recipe/index.html

The basic recipe calls for a pickling liquid of vinegar, water and salt. The vegetables are boiled for three minutes and then scooped out and placed in a pickling marinade of oil, sliced raw garlic and a chili. The vegetables and marinade (but not the vinegar solution) are placed in jars and stored for up to three months.

As far as I can tell shouldn't this recipe be at a high risk for botulism contamination?

share|improve this question
add comment

1 Answer 1

up vote 4 down vote accepted

REDACTED. Botulism growth is inhibited at pH of 4.6 or lower. The pH of this recipe is lower than 4.6 because of the vinegars. http://www.ext.colostate.edu/pubs/foodnut/09305.html

After re-reading the recipe, I think the OP is right. This is not the safest recipe out there.

For a great pickling recipe that is safe, try this: http://www.foodnetwork.com/recipes/alton-brown/pickled-beets-recipe/index.html

share|improve this answer
    
Is enough vinegar actually added to the oil to change the ph? The vegetables are boiled in the vinegar and then drained. The vegetables are then added to the garlic/oil marinade. The bulk of the vinegar is discarded. –  Rob LaRubbio Dec 30 '12 at 5:07
    
After re-reading the recipe, I think you're right. This isn't the safest recipe. The boiling in an acidic liquid (both the heat and acidity) will kill C. botulinum, but not the spores, which can regenerate. –  Thomas Dec 30 '12 at 18:08
add comment

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.