by Seeddropper on Sun Jan 08, 2017 11:57 am
Thanks 2BetterHlth for the caution on the heat. Do you remove the seeds and the ribs/placenta when you pickle your hot peppers? I do have a few and might put them in a separate batch than the sweet ones.
Thanks too John, That's an excellent tip about using the active brine for a starter. Would you say; "the more the better" or are a couple teaspoons sufficient?
Thanks too Tibor for the reference to the October thread. Read some of it and the black dots that 2BetterHlth observed would make me very nervous. This brings up another question; are there any colors of mold that are absolute "no can eat" signs?
Thank you again too Christopher. Reading you comments I can tell you don't scare easily! That's a compliment. You probably get even better stuff that I, because I would be hesitant to eat it! You might outlive us all! I grow pequin's and Jalapenos and poblanos which I can eat easily, especially after living in Texas for 15 years, but if the heat trumps the taste forget it! I do however like to make a super hot salsa for my friends who brag that they can eat any heat!
HMMMMMM that made me wonder if one could make a fermented salsa? Think I will start a thread with that question.