Garlic + Oil, Why is this recipe safe?

I've read other questions here and elsewhere that talk about the danger of garlic in oil. I'm trying to figure out why this recipe is safe:

http://www.foodnetwork.com/recipes/jamie-oliver/amazing-pickled-and-marinated-vegetables-recipe/index.html

The basic recipe calls for a pickling liquid of vinegar, water and salt. The vegetables are boiled for three minutes and then scooped out and placed in a pickling marinade of oil, sliced raw garlic and a chili. The vegetables and marinade (but not the vinegar solution) are placed in jars and stored for up to three months.

As far as I can tell shouldn't this recipe be at a high risk for botulism contamination?

Best Answer

REDACTED. Botulism growth is inhibited at pH of 4.6 or lower. The pH of this recipe is lower than 4.6 because of the vinegars. http://www.ext.colostate.edu/pubs/foodnut/09305.html

After re-reading the recipe, I think the OP is right. This is not the safest recipe out there.

For a great pickling recipe that is safe, try this: http://www.foodnetwork.com/recipes/alton-brown/pickled-beets-recipe/index.html

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Quick Answer about "Garlic + Oil, Why is this recipe safe?"

Store-bought garlic-flavored oil is made with olive oil and garlic. Sometimes canola oil is added. The store-bought oil also contains a preservative like salt, phosphoric acid, or citric acid, which makes the oil shelf stable and safe to store at room temperature after being opened.

Is it safe to make homemade garlic oil?

Garlic is a low-acid ingredient, and if stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes botulism. Homemade garlic confit and garlic oil should always be made and immediately stored in the refrigerator for food safety reasons.

Is cooked garlic in oil safe?

Garlic in oil is very popular, but homemade garlic in oil can cause botulism if not handled correctly. Unrefrigerated garlic-in-oil mixes can foster the growth of clostridium botulinum bacteria, which produces poisons that do not affect the taste or smell of the oil.

How do you make garlic oil without botulism?

When making garlic-infused olive oil, you need heat to kill any botulinum spores that may be present in the garlic. In other words, do NOT drop a few raw garlic cloves in some oil and call it a day. Fortunately, the risks of getting botulism poisoning are very small.

Is fried garlic oil safe?

ANSWER: The Food and Drug Administration says extreme caution must be taken when it comes to storing garlic in oil because of the threat of Clostridium botulinum, or botulism. Garlic is a low-acid vegetable and when stored in the oil under ideal conditions, it can support the growth of botulism.

Garlic Confit and Garlic Oil (Hot and Cold Infusion Method) + (How to get Super Clear Infused Oil)

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