So a buddy of mine takes a one gallon plastic used mayonnaise jar, fills it up with mixed fresh peppers, heats up cider vinegar and pickling spices, pours that over the peppers, puts on the lid and sits them on the counter. Says he can't wait to eat them. My thought is they are potentially not safe, and shouldn't be eaten. What do you guys think?
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Are these safe?
- Thread starter jakester
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I'd say no, should be in the fridge.
Google some recipes - like brined pickles, refrigerator pickles..... different recipes have different lengths of time on them. Generally, though, I'd only keep them in the fridge about two weeks. If your friend had used proper canning equipment and process, though, they'd last longer than that. A lot longer.
This is what made me say nogeeme said:
"one gallon plastic used mayonnaise jar," " puts on the lid and sits them on the counter."
If done properly I have had them in the fridge for 6 months, truly canned I have had for years on the shelfjakester said:
Plastic is a definite no no, and depending on the vinegar ratio means allot
You can get by with sterile mason jars and lids, pour the boiling water/vinegar over the peppers, close lids and turn upside downto seal the lid, then refrigerate, this is third only after pressure canning, and water bath canning
You can get by with sterile mason jars and lids, pour the boiling water/vinegar over the peppers, close lids and turn upside downto seal the lid, then refrigerate, this is third only after pressure canning, and water bath canning
I'm not sure why you guys are saying that what's being described is unsafe.....pure cider vinegar should create a more than acidic enough an environment to prevent any harmful bacteria from growing....hell, people have been doing this for thousands of years to preserve food. How is it any different than the thousands of gallons of pepper mash we've all got sitting around?
Eeeewww...MAYONNAISE...
Take it for what you want...I would not eat them but that is just me
http://nchfp.uga.edu/how/can_06/prep_foods.html
http://nchfp.uga.edu/how/can_06/prep_foods.html
With all due respect guys, what do pickles have to do with this? Pickles are preserved through brining with maybe a little vinegar added for flavor. This guy is dumping pure cider vinegar over his peppers - refrigerated, warm, plastic or glass.....it doesn't matter, ain't nothing gonna grow in there.
The site I posted is about a lot more than pickles, we can all agree to disagree but only one person in this thread has the option of eating them regardless.EBHarvey said:
ZenPepper said:
The difference there is that the molds and bacteria that are involved in the cheese making process are introduced on purpose in a controlled environment to ensure that those are the only ones able to proliferate. What was described above doesn't allow for that fine grained of control and who knows which bacteria/mold are already present. Nothing was said about proper sterilization of the equipment. And making a mash is very similar to making cheese in that you introduce lactobacillus into an environment that greatly favors it so it will outcompete any nasties that may be present.
I'm not goona eat one "prepared" that way.
I think he is just asking for trouble using the mayo.... it has egg in it which is an excellent medium for all kinds of nasty growths... even with the acidity of the vinegar.
Any of you ever seen mold grow in a jar of pickled jalapeno rings??? I sure have... figured it was some pretty nasty stuff...... I was tempted to go grab some long handled pliers to handle it with.. (LOL) but I survived the incident unharmed... (except for not having any rings to put on my tacos... (sob...)
However... minus the mayo.... ever hear of a "pickle barrel"???
Or, the famous (around these parts anyhow...) Red Wing Crocks?
http://www.redwingcollectors.org/category/ask_the_experts/stoneware
This link shows all kinds of products they made, from water cooling containers to the crocks which could be used to make pickles, sauerkraut, and store all other sorts of food items.. Many times sealed with nothing more than a wooden top.
jba
Any of you ever seen mold grow in a jar of pickled jalapeno rings??? I sure have... figured it was some pretty nasty stuff...... I was tempted to go grab some long handled pliers to handle it with.. (LOL) but I survived the incident unharmed... (except for not having any rings to put on my tacos... (sob...)
However... minus the mayo.... ever hear of a "pickle barrel"???
Or, the famous (around these parts anyhow...) Red Wing Crocks?
http://www.redwingcollectors.org/category/ask_the_experts/stoneware
This link shows all kinds of products they made, from water cooling containers to the crocks which could be used to make pickles, sauerkraut, and store all other sorts of food items.. Many times sealed with nothing more than a wooden top.
jba