6 pints 2 quarts
Fermented hot peppers salt vinegar garlic.
Cut peppers in chunks removing most of the seeds. Put a 1/2 gallon mason jar with 2 Tablespoons of salt top with water and top with pickler lid. Leave at room temperature for at lest 7 days
Put peppers in pot with 2 cups of brine and 2 cups of vinegar 5 cloves of garlic bring to a boil and simmer until peppers are soft.
Put in a blender and liquefy.
Pour through a sieve to remove partials.
Add vinegar and or lemon lime juice to bring PH to under 4.0
Processed for 15 min water bath
Ph 3.6
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