Thank`s Brooklyn man ! I liked it when you said if don`t make it when you like it " hand in your Italian card" LOL !! I`ll be making this today !! Buona Fortuna amico !!
Mein Rezept roh: Auberginen salzen, 24 h pressen, dann 24 h in Essig pressen, mischen mit Orignao, Chili und Knoblauch, in Gläser füllen mit normalen Öl auffüllen, Deckel leicht darauf und nach 10-12h den Ölstand kontrollieren, bei Bedarf nachfüllen. Ich lagere gleich im Kühlschrank. Ich werde dein Rezept versuchen, es erscheint mir sicherer zu sein als meines (Botulismus), danke dafür good luck👍👍😘😘 Je niedriger der pH-Wert, desto saurer ist das Lebensmittel. Gesäuerte Produkte mit einem pH-Wert und weniger als 4,6 gelten als sicher. Liebe Grüße aus Wien
Enjoy just read the comment about the garlic or do you’re own research There is a safety issue with storing garlic in oil at room temperature. While my family has made this for over 70 years there has never been an issue. Maybe just omit the garlic it won’t make a difference or remove the garlic after a few days or don’t eat the garlic.
@@BrooklynCookin thanks for your suggestion! I'll probably leave the garlic in for a few days and then remove it. I've actually got around to making these right now! I'm following your video!
We've made this for years using the same method. However, the last few years we've omitted the garlic due to the possibility of creating a botulism from the oil and garlic. What do you think? I've never heard of anyone getting it at least not those eating the pickled eggplant. KNOWLEDGE ARTICLE Research performed by the University of Georgia confirmed that mixtures of garlic in oil stored at room temperature are at risk for the development of botulism. Garlic in oil should be made fresh and stored in the refrigerator at 40 °F or lower for no more than 7 days. It may be frozen for several months. Package in glass freezer jars or plastic freezer boxes, leaving ½-inch headspace. Label, date, and freeze. For more information, see the Centers for Disease Control and Prevention's Foodborne Botulism.
Thanks never had an issue over the 60+ years going back to my mother. Maybe I’ll edit the video with a warning. Maybe the vinegar helps IDK don’t eat the garlic or leave it out or remove it after a couple of days.
@@BrooklynCookin I agree. However, I've erred on the side of caution. Most of my cousins that make this still put in the garlic. Who knows, it is the government telling us this after all. My wife and I both enjoy your videos.
Thank`s Brooklyn man ! I liked it when you said if don`t make it when you like it " hand in your Italian card" LOL !! I`ll be making this today !! Buona Fortuna amico !!
I’ll be making this next week! Thank you!
Welcome back
My mother use to make this every year. They are great on steak sandwiches, salads or just out of the jar.
😊
Mein Rezept roh: Auberginen salzen, 24 h pressen, dann 24 h in Essig pressen, mischen mit Orignao, Chili und Knoblauch, in Gläser füllen mit normalen Öl auffüllen, Deckel leicht darauf und nach 10-12h den Ölstand kontrollieren, bei Bedarf nachfüllen. Ich lagere gleich im Kühlschrank.
Ich werde dein Rezept versuchen, es erscheint mir sicherer zu sein als meines (Botulismus), danke dafür good luck👍👍😘😘
Je niedriger der pH-Wert, desto saurer ist das Lebensmittel.
Gesäuerte Produkte mit einem pH-Wert und weniger als 4,6 gelten als sicher.
Liebe Grüße aus Wien
I'm making this tomorrow!
Enjoy just read the comment about the garlic or do you’re own research There is a safety issue with storing garlic in oil at room temperature. While my family has made this for over 70 years there has never been an issue. Maybe just omit the garlic it won’t make a difference or remove the garlic after a few days or don’t eat the garlic.
@@BrooklynCookin thanks for your suggestion! I'll probably leave the garlic in for a few days and then remove it. I've actually got around to making these right now! I'm following your video!
Caponata recipe ??
I know you have the recipe for caponata….please!
We've made this for years using the same method. However, the last few years we've omitted the garlic due to the possibility of creating a botulism from the oil and garlic. What do you think? I've never heard of anyone getting it at least not those eating the pickled eggplant.
KNOWLEDGE ARTICLE
Research performed by the University of Georgia confirmed that mixtures of garlic in oil stored at room temperature are at risk for the development of botulism. Garlic in oil should be made fresh and stored in the refrigerator at 40 °F or lower for no more than 7 days. It may be frozen for several months. Package in glass freezer jars or plastic freezer boxes, leaving ½-inch headspace. Label, date, and freeze. For more information, see the Centers for Disease Control and Prevention's Foodborne Botulism.
Thanks never had an issue over the 60+ years going back to my mother. Maybe I’ll edit the video with a warning. Maybe the vinegar helps IDK don’t eat the garlic or leave it out or remove it after a couple of days.
@@BrooklynCookin I agree. However, I've erred on the side of caution. Most of my cousins that make this still put in the garlic. Who knows, it is the government telling us this after all. My wife and I both enjoy your videos.