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["Lynda" <lurine AT com-pair.net>]

NOT a good idea.  You are looking at the ideal way to create a botulism
bomb!

Any veggie has to be pressure canned or "pickled" and the pickling has to 
have vinegar or lemon juice (bottled, not fresh as the pH isn't standardized 
when you use fresh).  Oils nutralize the acids.

Lynda
"Facts do not cease to exist because they are ignored."  Aldous Huxley

----- Original Message ----- 
From: "EarthNSky" <erthnsky AT bellsouth.net>


> I was looking around the web at various pickling recipes and some of the
> jalepeno recipes call for oil.  What purpose does the oil in these
> recipes serve?  It would seem to me that it wouldn't be safe to add so
> much oil.