pickling Hot sauce and Pickling....

[Torch]

Hello everyone this is my first post. Just joined and I'm excited to learn from some of you that have much more experience, as I'm a newbie.

Im hoping by fall I'll have a nice harvest. I have 24 different peppers growing. When it comes to preserving I'd like to experiment with a little bit of everything but I really want to get a better understanding with hot sauce ( that has a long shelf life) and pickling.

The more I google about both the more confused I'm getting. The main thing that concerns me is every resource says "make sure to use tested recipes with exact measurements". The only problem with that is most recipes I find for pickling seems to be very plain. What I mean by that is the herbs, spices, and other veggies seem to be more limited than I'd like.

For example with pickling I'd like to use a combination of peppers, carrots, cauliflower, garlic, olives, etc.
( you get the point). All the food safety websites I've looked at don't include all the extras I'm looking to pickle. I have no experience with pickling but I understand the basics about acidity ( vinegar) and the Water bath procedure. What I'm scared about is using the right amount of vinegar so that I don't get people sick or dead when they eat over my house.

Any suggestions or links would be appreciated about pickling or hot sauce. Im looking to have them both safe for about a year if possible!

Thanks in advance!

 

[salsalady]

Hi Torch,

Welcome-

pickling and making hot sauces are 2 different processes. Most vegetables (carrots, chiles, cauli, cabbage, beans, cukes, anything) can be pickled by using a vinegar/salt type brine solution. You can feel pretty confident by substituting any vegetable into any of the "pickled" recipes as posted in the sites below.

http://cru.cahe.wsu.edu/CEPublications/PNW0395/PNW0395.pdf


http://www.freshpreserving.com/home.aspx


Making "Hot Sauce" is a little more involved and can encompass anything and everything that is used in hot sauces. Check out the Making Hot Sauce 101 thread for making cooked hot sauces basics, which are different than pickled-type products.


Also, here's some good reading for non-tested, but pretty good hot sauce recipes. Read through and see what looks good~
http://www.pepperfool.com/recipe_home.html

good luck and have fun!

 

[Torch]

Hi Salsalady,

Thank you for the welcome!!!!

Thank you for the prompt response as well!!!!!!!

I'll read those 3 links you provided tomorrow morning. Talk to you soon!

Thanks again!