About Renee Aun Expertise I have knowledge of the chemicals in spices that give them their medicinal qualities. I am also able to discuss their origins, trivia and folklore. I can advise on how to use spices, especially international spices and blends.
Experience I am the sole proprietor of Chumley & Stella's™ Spice 'N Easy™. I have sold to individuals and restaurants. I operate an ebay store. I have been cooking since I was a child and have won first place in numerous cooking contests. I incorporate spices in my aromatherapy, homemade bath & beauty products and gourmet dog biscuits. I use my extensive scientific background to create spice blends that are pleasing to the eye, nose and tounge.
Education/Credentials I have a degree in Biology and 20 years as a Pharmaceutical Research Scientist.
Past/Present Clients Yulia Volkova of the Russian Pop Group t.A.T.u., Mombasa Moose Co., MOS Monastery, Dean Foods.
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: Hi Mike,
Sorry I thought I sent this reply out, but I guess it got lost in cyber space.
Could you please clarify as to if you are marinating or jarring these by pickling.
Thanks,
Renee
---------- FOLLOW-UP ----------
QUESTION: Thank you Renee, for your reply!
Yes, I plan on marinating instead of canning or jarring. Thank you very much.
Best,
Mike Eidson
Answer Hi Mike,
Vinegar is a great preservative. I am assuming you are also adding some salt. If you use sterile jars, use the sterilize setting on your dishwasher or boil them for 10 minutes, they should last a few months after a few weeks of marination. That is if they are kept in the refrigerator all that time. This is also without the addition of oil. I would feel safe saying to use them within a month or so. Try not to make so much that you can't use them rather quickly. Better safe than sorry.
If you want them to last longer, I would use the canning method with a hot water bath and the works.
Oil is notorious for bacterial growth. I would leave it out and add it to the marinated items on your plate before eating. Oil and vinegar won't mix in the jars any way unless you add some type of emulsifier so it's not worth the risk.
Also keep an eye out for any clouding of the marinating solution. If it looks like it has gotten cloudy, throw it out. That is usually a sign of bacterial growth.
