So, doing a full cleaning of spice and flavoring cabinet and found these. We'll keeping a recipe book pays off again, the 1st one is a smoke dried scotch bonnet in 50/50% white vin and acv. It was hot poured in clean woozies and capped. 2nd one is a Caribbean red with acv, garlic and black pepper. Bottled same process. Opened both and has no off odors other than ingredients. Dated on bottom 11/16. Any thoughts?
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preservation Aged Pepper Vinegar lifespan
- Thread starter Wimpy69
- Start date
Due to the acidity, vinegar preserves itself and can therefore be stored almost forever, is it not? I'm not sure though, what (if amy) influence additions like garlic, pepper etc. have.
I'd use it without a thought, I eat all my own ferments and kitchen experiments. But I am weary giving other people straight advice on this as I don't have all the knowledge.
I'd use it without a thought, I eat all my own ferments and kitchen experiments. But I am weary giving other people straight advice on this as I don't have all the knowledge.
