This previous discussion on that recipe covers the problems in detail. Should answer all your questions but if not let us know.

Dave

Here is a link that might be useful: Escabeche discussion

Those two Escabeche recipes are completely different. The one in the linked discussion uses water, while the one above does not.

Also, the one above is not much different than the approved one in this link - Marinated Peppers. Other than the carrots and maybe the extra fresh herbs, I don't see a whole lot of difference. There's even less oil to acid ratio in the one above. What am I not getting?

No bottled lemon juice for one thing. Bottled lemon juice is needed since it is 2 times as acidic as the vinegar is.
Plus, you are adding other low acid veggies that are not safe for processing with any oil. Only certain ones can be used with the oil. They absorb different amounts of the acid, so the cells are acidified differently. Fresh herbs also count as vegetables.
So, please, for your safety, stick with the approved marinated recipes.
The University of Georgia will have the safety tested recipes for you.

Good catch medcave - I saw the recipe title and jumped to the conclusion it was the same one. Sorry about that.

But the same guidelines still apply as Linda Lou said. There is no such thing as an approved oil to acid ratio. What there is is a couple of tested recipes with oil in them that are allowed. But that approval doesn't carry over to any other recipes with oil in them. You can't transpose safety from one recipe to another. Each has to be judged on its own merits/ingredients.

Plus the carrots and the added fresh herbs raise the pH even more and there is no bottled lemon juice.

Bottom line is that likely every Escabeche recipe out there is unsafe. With all the low acid ingredients in it, it wasn't ever intended to be a canned recipe but unfortunately many insist on canning it.

Dave

The Colorado State Extension document on pickled peppers (revised 3/08 so quite recent) does have a recipe for pickled peppers in oil which uses vinegar, not lemon juice, at a ratio of 5 cups of vinegar to 1 of water and 3/4 cup of oil. So there is a safe-tested recipe available for Hot Peppers Marinated in Oil which uses vinegar.

Having made peppers marinated in oil I wouldn't do it again. It's very messy (requiring even more care than usual to assure there's no oil under the seal) calls for a longer processing time (which affects texture) and doesn't hold up on the shelf as long (oil can turn rancid). Just my 2 cents, but if I want oil in the marinade, I'll pour off the pickling solution after opening the jar and add some.

I would not be sure the original recipe as posted is unsafe, though the processing time is short. It's either untested or perhaps tested but from a reputable source we don't recognize. The whole issue is we don't know one way or the other, especially without attribution.

Carol

Here is a link that might be useful: Making Pickled Peppers at Home

Thank you all for the responses. I had it in my head that more-than-a-scant amount of oil and canning just don't mix, but obviously it does in a couple of approved recipes, and only then with a few precautions.

ahbee01, I hope I didn't hijack your thread too badly and your questions were answered too. Apologies if I did. :)

Thank you all for the responses. I had it in my head that more-than-a-scant amount of oil and canning just don't mix, but obviously it does in a couple of approved recipes, and only then with a few precautions.

ahbee01, I hope I didn't hijack your thread too badly and your questions were answered too. Apologies if I did. :)

Thanks, I will ask where the recipe came from!