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preservation Basic Vinegar Recipe?
- Thread starter ElCid79
- Start date
The most basic recipe:
Find a bottle with a tight fitting lid.
Cut your peppers into small enough pieces to fit in the opening, and stuff the bottle with the peppers.
Pour hot vinegar into the bottle, shake it up to release air and top it off with more vinegar.
Allow to cool and then age for at least a month, up to three months. Refrigerate after opening.
Here's an old pic of how I do it:
Find a bottle with a tight fitting lid.
Cut your peppers into small enough pieces to fit in the opening, and stuff the bottle with the peppers.
Pour hot vinegar into the bottle, shake it up to release air and top it off with more vinegar.
Allow to cool and then age for at least a month, up to three months. Refrigerate after opening.
Here's an old pic of how I do it:
Wow that looks very easy and looks great. Once the sauce is gone is there any use for the leftover peppers? Or do you eat them as you use it? What would be the main difference in flavor from doing this or just blending it all together? Thanks for sharing!SmokenFire said:
ArizonaPepperGuy said:
Thanks APG and welcome to THP!
This stuff I use the vinegar only - like to add to soups/stews/dishes/dressings that need a little punching up or hot/tang balance. Love it splashed on hashbrowns and in bean dishes too. Normally I pack the jar pretty tight, so not many peppers come out (they get et if that happens). I then refill the jar with more vinegar as it runs out, 2-3 times usually, and then most of the ooomph has gone and it gets emptied and refilled (usually do this every summer/fall as the new crop comes in).
If you were to blend it all together you'd have hot sauce (refreshing elixir of beauty and light) which I also make and love, but this recipe is intended to use the vinegar on its own.
Thanks Fire I'm excited to be here, I've already found tons of useful information all over the site. I will definitely give this a try on my Tabascos. I just had a big batch finally ripen and was wondering what I should make with them this time. This will be my first season growing anything hotter than ghost so the super hots will get it too when they come in.SmokenFire said:
Thanks APG and welcome to THP!
This stuff I use the vinegar only - like to add to soups/stews/dishes/dressings that need a little punching up or hot/tang balance. Love it splashed on hashbrowns and in bean dishes too. Normally I pack the jar pretty tight, so not many peppers come out (they get et if that happens). I then refill the jar with more vinegar as it runs out, 2-3 times usually, and then most of the ooomph has gone and it gets emptied and refilled (usually do this every summer/fall as the new crop comes in).
If you were to blend it all together you'd have hot sauce (refreshing elixir of beauty and light) which I also make and love, but this recipe is intended to use the vinegar on its own.
salsalady
eXtreme Business
on the off chance that ElCid~ was looking for a vinegar based sauce....???
It is almost as simple as what SmokenFire posted. Just blender up the peppers with [ 2parts vinegar:1 part water] for the amount needed to make the peppers saucy.
Add garlic and onions as desired.
did that help???
It is almost as simple as what SmokenFire posted. Just blender up the peppers with [ 2parts vinegar:1 part water] for the amount needed to make the peppers saucy.
Add garlic and onions as desired.
did that help???
Regardless of what kinds of hot sauces I am cooking up, I will always keep a couple simple bottles of what SmokenFire originally mentioned every season. Ye olde basic bottle o' vinegar is pretty much the best thing ever for greens and fish. I also tend to have one going in a 750ml bottle for use in cooking wherever vinegar is required. Simple and tasty.
Thanks guys. I was thinking a basic purree. What ratio would I need to keep it safe. I was planning on canning into small mason jars with the boiling water method. I would like to blend it, simmer for a few minutes, then add to the jars, and can.
I want something that will not go bad after opening that will last when in the fridge. I love spicy stuff, but have to take it in moderation. I cook with it a lot, or add it to sandwiches, salsa etc. I usually only use a few drops, for heat. Usually not flavor. Right now all of my peppers are frozen, I certainly could just plop one into whatever I am cooking that I want to be hotter. But a sauce would be nice.
What do you recommend, that would be SAFE.
(I will certainly make a batch like smokefire recommended.) Is the method that Salsa lady recomended safe? 2 vinegar to 1 water blended with peppers to be saucy?
I want something that will not go bad after opening that will last when in the fridge. I love spicy stuff, but have to take it in moderation. I cook with it a lot, or add it to sandwiches, salsa etc. I usually only use a few drops, for heat. Usually not flavor. Right now all of my peppers are frozen, I certainly could just plop one into whatever I am cooking that I want to be hotter. But a sauce would be nice.
What do you recommend, that would be SAFE.
(I will certainly make a batch like smokefire recommended.) Is the method that Salsa lady recomended safe? 2 vinegar to 1 water blended with peppers to be saucy?
salsalady
eXtreme Business
What I posted with 2:1 vinegar/water is safe from a pH standpoint as is. That's basically the same ratio extension services recommend for anything pickled. If you go the additional step of canning, the vinegar could be reduced.
+++ what ^^^ posted for a simple chile puree. AJ's recipe has been followed by tons of people with excellent results and it lasts in the fridge after being opened. AJ's recipe results in a ...well... a puree as opposed to a sauce. But down the road, you can use the puree as a base for a sauce.
+++ what ^^^ posted for a simple chile puree. AJ's recipe has been followed by tons of people with excellent results and it lasts in the fridge after being opened. AJ's recipe results in a ...well... a puree as opposed to a sauce. But down the road, you can use the puree as a base for a sauce.
50/50 vinegar/water and usually a tbs of lemon or lime juice per quart. 1/4 tsp of ascorbic acid per quart also. Never had a sauce go bad with this mix but only refrigerated.
Try this one for a vinegar based non-sauce: i go through a pint of this a week
8 habaneros pureed,
1 large sweet onion pureed,
3 jalapenos chopped,
3 serranos chopped,
3 fresnos chopped
Salt to taste (i use a teaspoon)
1 Teaspoon of garlic powder (dont use fresh, it doesnt work the same)
1 cup vinegar
1.5 cups water
Put the all peppers and onion in a large mason jar,
Heat the liquids and dissolve salt and garlic into it.
Pour half over peppers in jar and stir or shake then add rest of liquid until full.
Let age for at least 3 weeks before using and give it a good shake once a week while it ages.
You can substitute peppers to your liking but make sure you puree the hottest ones, ive tried it without doing that and its just not the same.
8 habaneros pureed,
1 large sweet onion pureed,
3 jalapenos chopped,
3 serranos chopped,
3 fresnos chopped
Salt to taste (i use a teaspoon)
1 Teaspoon of garlic powder (dont use fresh, it doesnt work the same)
1 cup vinegar
1.5 cups water
Put the all peppers and onion in a large mason jar,
Heat the liquids and dissolve salt and garlic into it.
Pour half over peppers in jar and stir or shake then add rest of liquid until full.
Let age for at least 3 weeks before using and give it a good shake once a week while it ages.
You can substitute peppers to your liking but make sure you puree the hottest ones, ive tried it without doing that and its just not the same.
And yeah, i realize you wanted just a vinegar recipe but mention of a puree prompted me to post that