RE: [CH] Pickled Cherry Peppers and Garlic in Oil
Bob Batson (rcb@kc.rr.com)
Sat, 15 Sep 2001 13:51:38 -0500
At 5:42 PM -0400 9/14/01, T. Matthew Evans wrote:
> >SOURCE: _Quick Pickles: Easy Recipes with Big Flavor_ by Chris
>> Schlesinger, John Willoughby, and Dan George [ISBN
>> 0-8118-3015-2]
>>
>>
>
>Allow me to preface this by saying that Chris Schlesinger is perhaps my
>favorite cookbook author. I have four of his books and rarely a week goes
>by that I don't use at least one of them. That said, this is not a recipe
>for pickled chiles, but rather a recipe for botulism.
I have to admit, I completely forgot about that "pesky" botulism
while reading this book. I re-read _Quick Pickles_ after getting your
e-mail. I can't find ANY mention of botulism anywhere in the book.
Since the book covers both fresh & fermented pickles primarily, with
a few oil-type pickle recipes too, at least a degree of acid (in the
form of vinegar) is added to the fresh & fermented pickles.
I'll write to the authors to find out what they say about this.
--
Bob Batson L 39 12 14 N 94 33 16 W
rcb@kc.rr.com Kansas City
TCS - Mystic Fire Priest USDA Zone 5
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