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Old December 4, 2016   #35
Down_South
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Join Date: Oct 2016
Location: Austin, Texas
Posts: 92
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Quote:
Originally Posted by Worth1 View Post
The Tobasco brand is crushed peppers packed with salt in a wood barrel just like they make sauerkraut.
Then it is left for about a year like that.
I know several people that worked there growing up.
They said when you took the lid off one of these barrels after a year it would almost knock you over.
Then it is ground up strained and diluted with vinegar some how.



Ferment a jar and make sauce with them I want to grow some this year.
Worth
Just fixed a pickling brine for some green tomatoes that cracked off their stem. Apple cider vinegar, equal parts salt and sugar, peppercorns, crushed red pepper and garlic. About 3 weeks should do it.
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