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Re-hydrating Peppers in Vinegar

or a percentage vinegar and the rest water.
 
Any specific desired result hoped for by reconstituting chiles in straight vinegar?
 
The question is why?
 
But any liquid except oils yes.
 
And vinegar IS water (5% acetic acid to 95% water) ;)
 
Wine vinegar. I put dried peppers in a coffee grinder and mixed them in vinegar and put them in the fridge. The taste was too strong so I still needed to mix the peppers into something else and the wine vinegar tasted funny. It was cause for some regret. Now I grind up ghost peppers and add them to a cheap green salsa jug from Walmart and shake it well. Tomatillos are better than tomatoes.
 
 
So you suggested wine vinegar but it tasted funny?  :confused:
 
I'd rehydrate in water as that's what was there before, that's why it'called re-hydrate (technically it means water), then, pickle. Keep in mind you will lose the crisp of pickling fresh. Could make a good sauce/salsa blended with other ingredients.
 
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