AboutDavide Giovanni Papa Expertise For professional chefs and home cooks-questions relating to the Authentic Classical recipes of Italy;No desserts questions at this stage:No homestyle cookery questions:Italian classical cuisine is on the verge of vanishing;I would like to establish a Classical International Recipe base so that no matter where you eat,the right recipe is served."Mums" cooking is fine..but I get angry when a classical recipe is implied which it`s not.
Being italian does not automatically make you a good Italian chef..on the contrary it only means that the food you have been served has been done so by a person of Italian origins-Classical Italian recipes are clealy defined by history as well as research-and by the entity known by Academy of Italian cookery Rome-anything else is unacceptable. The French have converted from regional recipes to an established uniform protocol for hundreds of years..it`s time the Italian cuisine did the same-and applaud the Italian government in establishing laws to protect such recipes from any further corruption.Customer have the right to know exactly what they`re eating...Regards Chef Davide:
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I'd like to marinate cucumbers, onions, plus jalapeno, green, banana, & red peppers in some vinegar and spices contained in a jar.
Do I need to boil the jar and lid first? I plan on just using a couple of empty jars that contained store-bought pickles. Would I need to use those canning jars with the special rubber seal or will the vinegar be enough to keep bacteria from growing in the vinegar solution in those empty pickle jars?
How long might this product keep in the refrigerator?
Also, would it be a wise idea to add any oil in the vinegar?
Thank you very much.
Best,
Mike E.
Answer
Dear Mike,
Add no oil, and get "Picklers vinegar" which is double the strength of normal vinegar- or Buy normal white vinegar and reduce by half on heat to produce a stronger solution, add Dill or other herbs, let cool until warm-
Wash all vegetables , dry well, Place into weel wshed and dried Glass jar- fill up with the stronger warmed vinegar , seal with lid- and cool in refrigerator- Vineger will penetrate the vegetables in around 3 weeks-
Kind regards
Chef Davide
www.chefdavide freeservers,com
