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Garlic Vinegar

Food Safety: Storing Raw Garlic in Vinegar

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Food Safety: Storing Raw Garlic in Vinegar

Tall_Mike | Aug 3, 2013 09:52 PM

Hi, everyone! I'm new here and have been checking out the forums. Love what I have seen so far. I hope this question is not to basic. I did some googling, and not quite sure I have seen a safe answer to my specific question.

I want to make a recipe "So I Cheated Refrigerator Dills". It calls for removing dill pickles from store bought pickle jar, discarding the liquid then refilling the jar with onions, dill weed, ground cayenne pepper and raw garlic cloves. Then filling the jar with a boiling mixture of vinegar, water and pickling salt (I'm going to use kosher, I read on a site that they are equivalent). Then, the recipe says to let cool and store in the refrigerator. Which I plan on doing. Is this safe as far as the possibility of getting botulism from the raw garlic?

The jar of pickles I have is more like a half gallon, but it's still going to take a while to cool. Is this safe? Or, do I need to leave the garlic out?
Any advice would really be appreciated.

PS One additional question, is this a recipe I can play around with, like including other vegetables like different kinds of fresh peppers, onions, carrots and stuff? This is not really canning, but does that mean I'm safe to include garlic or to play around with other ingredients?

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