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| I'd like to make a hot sauce from a lot of peppers that I've picked and was looking for some advice on wether or not I can ferment them AFTER than have been "pickled". The have been stored in jars (repurposed sauce jars thoroughly cleaned) with 5% vinegar & nothing else ... just straight vinegar. I'd like to make a nice hot sauce and it didn't occur to me to freeze them when they began to ripen. Any help is greatly appreciated! |
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| Good question, but I don't know the answer. This year I fermented some green jalapeno slices and made two batches of sriracha with fermented ripe jalapenos. Peppers run a clean ferment in 7 days or less, behaving more like pickling cukes than cabbage. But with the acid level in your pickled peppers you may get no ferment at all. I'd dilute the vinegar with water and add a little sugar and salt, and let those babies stew in the fridge until you eat them up. I have three pints of mixed "refrigerator pickled peppers" and they are delicious. The brine is 3 cups vinegar, 1 cup water, a teaspoon each salt and sugar. |
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| You'll find more info on this over on the Harvest forum here as it is the food preservation form but basically the answer is no it isn't possible. Dave |
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- Posted by theforgottenone1013 5b/6a MI (My Page) on Mon, Oct 13, 14 at 16:14
| I'd drain a jar of peppers (reserving the vinegar), then blend the peppers with about a half or three-quarters cup of the vinegar, strain it, and see how it tastes. Rodney |
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- Posted by bmoser z6PA (b2m2@moserproduce.com) on Wed, Oct 15, 14 at 19:24
| You'll need to first neutralize the acidic peppers. Soaking in a baking soda solution should accomplish that. Then you'll need to reinocculate with a yeast or suitable bacterial culture. The outcome still might be questionable. |
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| It can be done, IFF it has not been for a long time: If vinegar has penetrated into the peppers already it cannot be reversed. == drain the liquid JMO |
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