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| Olive Oil Pickles (from Linda Ziedrich's The Joy of Pickling) I won't write out the entire recipe, but you salt cukes and a few onions. Drain after several hours and pack them in a sterile jar with optional pepperflakes and mustard seed, then pour to nearly top with straight vinegar. Then you top with 2 Tbl olive oil and "Cover the jar with a nonreactive cap, perferably one that is all plastic. Store jar in a cool, dry, dark place. The pickles will be ready to eat in about 3 weeks, and will keep well, unopened, for at least 6 months." I know her recipes are supposed to be tested, but this is a really strange recipe. And I made a jar this morning. |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Fri, Jul 26, 13 at 16:41
| There are a number of recipes which upon cursory examination seem unsafe but are actually fine. This one is 100% vinegar with the olive oil floating on the top, which I assume is key. I have a lot of faith in Linda Ziedrich's recipes. I know she has in the past had recipes vetted by OSU's Extension and also an emeritus food science professor from Cornell. That being said, I would NEVER recommend you seal anything in a jar that makes you feel queasy. Why not email Linda at her blog and find out from her how this recipe was developed and tested? In the past she has posted on this forum and I'm sure she will respond one way or the other. Carol |
Here is a link that might be useful: Linda Ziedrich's Gardener's Table
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| but this is a really strange recipe. And I made a jar this morning. I agree with Carol's comment about canning questionable recipes. If it seems 'off' to you then it may very well be. So why make it or then ask if it is safe after you made it rather than before? And making just one jar of anything, great recipe or not, why? It's a waste of food, time, and energy. Dave |
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