[CH] Peppers in vinegar
Gene Dunnam (EDUNNAM@NERVM.NERDC.UFL.EDU)
Wed, 16 Sep 98 08:46:02 EDT
Greetings, all-
The old-fashioned home-made hot pepper seasoning that my great-
aunts [and the rest of the family] always referred to as 'Pepper-Sauce' was
made by simply placing whatever hot peppers were available in a bottle and cov-
ering them with vinegar. When the bottle was about half empty of liquid more
vinegar was added. One aunt kept this in a cut-glass bottle with a glass
stopper but we more plebian branches of the family used whatever was available,
often used ketchup bottles...the metal caps eventually rusted & had to be
replaced! The vinegar was never heated. Pure vinegar is sufficiently acid
that this never spoils, but it darkens [oxidation?] over the months like opened
unrefrigerated Tabasco sauce. This doesn't affect the flavor, IMHO.
My guess is that if these were heat processed just long enough to vacuum-
seal the containers the darkening would be retarded; refrigeration would probab
ly help slow down the darkening also.
We make several bottles of this every fall; they make colorful small gifts,
especially for those Southerners who believe that such concoctions are indespen
sible to the proper enjoyment of mustard, collard, & turnip greens as well as
blackeyed & crowder peas. Rael, does this make you hungry?
Gator Slide Farm
Micanopy, FL