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General Discussion 8

Filaments in Pickled Vegetables

JungMann | Aug 29, 201101:12 PM

I recently made vegetable escabeche by battering eggplants, squash and peppers with egg and seasoned flour, frying them in olive oil and then preserving them in a brine of 1.5 water : 1 vinegar (6% acidity) with olive oil on top. After 2 weeks in the refrigerator, I opened the jar to find translucent threadlike fibers on some of the vegetables. The pickles taste and smell normal, but I am concerned the fibrous material might not be from the vegetables and might be pathogenic. Does anyone have a guess as to what might be happening and whether the pickles are safe to eat?

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