A few weeks back I made this recipe: http://www.recipezaar.com/13126 It actually worked out fine, except for one thing! The garlic bulbs seemed to have soaked up some of the vinegar solution and some have broken the surface of the liquid! Am I doomed to discard my efforts? It was a bitch to make! I don't want to get botulism either.
Isn't botulism caused by a phosphorous deficiency and hence a craving for bones - eat the bones -> get botulism? Cattle in arid areas get it easier than southern cows because the grasses are low in phosphorous? Anyway, if you don't reply we can assume you died
You can get botulism from dented tins with hairline cracks in them, especially mushrooms. Most things float when pickled: eggs, onions, peppers etc. Brandied fruits do the same thing as well.
Not dead yet! I managed to find a few webpages showing that I am probably safe. I'll be testing the theory on the weekend. Wish me luck.
I'd really doubt that pickled garlic would cause botulism. Firstly, garlic in itself is highly acidic, as is the vinegar solution. Botulism is very sensitive to acid. Additionally, the skin of garlic would make it even harder for it to have botulism, and then boiling it should get rid of anything else. I really think the risks are absolutely minimal here.
don't think a corpse is going to be much fun to watch-it's not as though it can get up and do a musical number for us...
Thats hilarious! Botulism is the paralysis of nerves by toxins made by clostridium botulinum - a bacterium...
http://www.cdc.gov/mmwr/preview/mmwrhtml/00000627.htm Source: http://en.wikipedia.org/wiki/Botulism Hrm.
I remember my dad pickling some garlic. God knows what he did to them, but they started turning blue. Not blueish, but sanitary napkin ad blue. And he still insisted they were good to eat!
