Pepper Mash/ Pickled Peppers/ Aging them
okay i finally decided to go through with this. my goal is to let these peppers age for like a month or so to develop some character and then use this as a food condiment. will you please tell me if i did this right or if this is feasible.
Okay i made some mash, tell me if i did it right please. I chopped up like 7 habaneros into fine pieces, then dusted them with kosher salt.
then i put them in a clean jar. i covered them with some white wine vinegar that says 7% acidity. I completely covered the peppers with it, they appear to be floating, but i just filled it up until they were completely covered no more.
i then put the jar in a pot of boiling water, just sitting on it, for like 5-7 minutes
i threw the lid in the same boiling water.
i then put the lid on top with a fork, and took water off boiler.
i let cool then tightly closed the lid, and put it in a dark cubbard.
is this ok?
is 7% acidity ok?
did i use too much vinegar?
3..2..1.. HUSTLE! HUSTLE!