Hot Sauce Trials
Goal is to create a reliable “house” hot sauce process using mixed peppers, not optimize for any single variety. Intention is to make a big batch after the fall harvest of peppers from the garden. I am interested in testing the following variables VariableFermentationYesNoGarlicYesNoVegetable additionsCarrotTomatoBothNoneVinegar TypeWhiteApple CiderRed Wine I bought a collection of three types […]
Pickled Ginger
Tasty, thin sliced ginger, perfect balance to sushi and other asian dishes I use my pressure cooker to can these, you don’t need to properly can them if your going to eat it quickly. Also note that rice vinegar only has ~4.2% acid so isn’t technically safe for long term canning (<5% acid). I only […]
Spicy Pickles
Recipe – Made 12 – 1/2 pint jars (easily) Brine: 4c white vinegar 4c water (I used distilled) 67g crystal diamond kosher salt (no additives, iodine, or caking agents) Each jar got: 1 clove of garlic 1/2 tsp mustard seed 1/4 tsp celery seed 1/8 tsp or pickle crisp (food grade granulated Calcium Chloride) 1/2 […]
