I followed the Ball Blue Book recipe for canning hot vinegared peppers. I left the peppers whole, and forgot to discard the garlic from the vinegar recipe before I filled the quart size jars & gave them the bath. I made them 10 days ago and I just moved them to the refrigerator because I was scared the garlic would ruin them and possible set them up for the spread of botulism. Are they ruined?

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    Vinegar makes it acidic - Acid makes botulism unhappy. You're good.
    – Ecnerwal
    Oct 5 '15 at 12:32

You should be fine. I couldn't find your particular recipe, but many canning recipes for peppers (and salsas, pickles & relishes) contain garlic. As long as there is sufficient vinegar, which the name of your recipe suggests, and you processed correctly there shouldn't be a problem. This recipe for Pickled Peppers may be similar to yours and contains garlic in the finished product.

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    Agree. I've canned asparagus with whole garlic, and as mentioned above, vinegar is the key. You should be fine.
    – michael
    Oct 5 '15 at 3:34

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