In article >,
"Kswck" > wrote:

> "john royce" > wrote in message
> ...
> > When I steep chopped garlic pieces in Japanese rice vinegar for a few
> > days, they stay the same colour. When doing so in Tesco's Chinese rice
> > vinegar they turn bright green blue. What would be the likely difference
> > in the two vinegar's?
> >
> I was always told not to steep garlic in oil due to a possibility of
> botulism-but I am not sure it applies to vinegar as well.

You can put most anything in vinegar, Keith. :-)
People do it to cucumbers all the time. :-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - Yes, I Can! blog
Welcoming the arrival of Emma Kathryn on 10-22-09;
she is great-grand-niece/-nephew #8.