Quote:
Originally Posted by Worth1
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.