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refridgerator pickling garlic ?

fishlessman
fishlessman Posts: 34,554
in EggHead Forum
any safety hazards without bringing it to a boil if  i stick to a standard vinegar,salt sugar recipe

just picked a bunch


fukahwee maine

you can lead a fish to water but you can not make him drink it
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  • nolaegghead
    nolaegghead Posts: 42,109
    Refrigerate or acidity and you are safe.
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    I love lamp..
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  • Carolina Q
    Carolina Q Posts: 14,831
    I know botulism is an issue with garlic in oil, but that's about it. Search for garlic food safety. 

    Here's one... http://ucfoodsafety.ucdavis.edu/files/250352.pdf

    Be careful... would hate to lose you!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • poster
    poster Posts: 1,346
    Would a couple hours at 140 in the sous vide kill everything first? Its a lot less work than boiling and then jarring
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  • fishlessman
    fishlessman Posts: 34,554
    poster said:
    Would a couple hours at 140 in the sous vide kill everything first? Its a lot less work than boiling and then jarring
    i did that with the scapes and have a jar of just vinegar and spice that i sous vided the extra with thats ready to go. might do some just cold and some sousvide to see the difference, i know hot canning just turns them to mush. i think it was 2.5 hours at 140 i did the scapes at and there was still some crunch.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,554
    nolaegghead said:
    Refrigerate or acidity and you are safe.
    going to do some just cold, looks like they need to sit outside in the shade a couple weeks first.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • nolaegghead
    nolaegghead Posts: 42,109
    You are not going to kill botulism spores in a SV.  250F is required.  Acidity or refrigerate.
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    I love lamp..
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  • fishlessman
    fishlessman Posts: 34,554
    Carolina Q said:
    I know botulism is an issue with garlic in oil, but that's about it. Search for garlic food safety. 

    Here's one... http://ucfoodsafety.ucdavis.edu/files/250352.pdf

    Be careful... would hate to lose you!

    a lot of years i just put the garlic in oil in a tupperware on the fridge top where its warm and never died, learned it at the prince groto restaurant owned by prince spaghetti pasta. then they came out with that safety warning and havent done it since =)  i used to leave it there for several months at a time and just add to it
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • fishlessman
    fishlessman Posts: 34,554
    nolaegghead said:
    You are not going to kill botulism spores in a SV.  250F is required.  Acidity or refrigerate.
    so salt, sugar and vinegar with a short sousvide would be dangerous then refridgerate.  ive done this with pickles to quicken the process, ready next day. ill trust you though, being garlic makes it more iffy for me
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • nolaegghead
    nolaegghead Posts: 42,109
    Should be fine.  If the pH is still around 3 or lower when you're done. 
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    I love lamp..
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  • fishlessman
    fishlessman Posts: 34,554
    nolaegghead said:
    Should be fine.  If the pH is still around 3 or lower when you're done. 
    was just looking up acidity, should probably stick with plain white vinegar, the apple ciders run 3 to 5ph, something i did not know
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • nolaegghead
    nolaegghead Posts: 42,109
    Below 4.6.  Sorry.  You should be fine.
    ______________________________________________
    I love lamp..
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  • fishlessman
    fishlessman Posts: 34,554
    nolaegghead said:
    Below 4.6.  Sorry.  You should be fine.
    always mixed white and cider together 50/50, thats what i have premixed from the last time i canned sousvide then refrigerator.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 21,627
    Quick pickling, never tried with garlic

    I would rather light a candle than curse your darkness.

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