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Question - recipe for picklling garlic: Risk of botulism?

post #1 of 4
Thread Starter 

Found a simple recipe for pickling garlic which calls for  soaking cloves in straight vinegar (nothing else) for about two weeks.

 

Am I right in thinking that soaking garlic in straight vinegar is too acidic to permit growth of botulins?

 

Thanks for help.

 

Mike

travelling gourmand
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travelling gourmand
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post #2 of 4

Yes. Wine vinegar is good for this purpose.

 

I've been tempted a time or two to use a white wine vinegar, some rosemary and strips of lemon zest along with the garlic. I'm quite partial to the combination of lemon, garlic and rosemary.

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 4
Thread Starter 

Thanks Phil, I appreciate the help.

 

If I die an agonizing death, my attorneys will be contacting you in about three weeks. 

 

Mike  wink.gif
 

travelling gourmand
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travelling gourmand
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post #4 of 4

Of course it's too acidic to permit the growth of Clostridium.

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