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Chiles Jalapenos En Escabeche

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default Chiles Jalapenos En Escabeche

Post by jesskdt on 20th March 2011, 1:00 pm

I followed this recipe (http://www.pepperfool.com/recipes/canned/chiles_escabeche.html), making up a lot on the way since for example it doesnt even specify what kind of vinegar to use, or what to do with the ginger. And then I ad libbed, for example I grated the carrots and blended the chili mixture. But now I have the pickled final product and am leaving it in the fridge for a couple of weeks in an air tight mason jar. Now, I started reading about garlic in oil and the dangers of botulism. Most of my chili/onion/garlic mix is in red wine vinegar, but there is a layer of oil on the top. Am I being paranoid in worrying about this ? Cheers for any thoughts, Jess
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Post by Adrian on 20th March 2011, 1:19 pm

I try to avoid using oil to preserve, I prefer to pickle.

I grow ridiculous amounts of hot peppers and dry half and pickle to the rest using a white (or cider) vinegar/sugar/spice solution.

I also use this to pickle my left over garlic

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Post by jesskdt on 20th March 2011, 1:35 pm

I did use vinegar but there is just a thin layer of oil on top - do you think this is bad and I should not leave in the fridge for the required 2 weeks ?
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Post by Adrian on 20th March 2011, 2:54 pm

Hum, dunno - I suppose you could wick away the oil with some kitchen towel

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