In article >,
George Shirley > wrote:

> Happened to me a time or two. I usually get about a gallon of processed
> chiles down and then put about 1/3 to 1/2 cup of pickling salt on them,
> covering the entire exposed area. Then you need to keep them in a cool
> area, preferably below 60F. I think the salt mines on Avery Island where
> Tabasco keeps theirs is about 52F. That's the reason I do mine in the
> winter here. I check them daily and scoop any mold off when spotted.
> Most of the time I will then put about a half cup of 5% vinegar over the
> mash and continue on. The best I've done was about 3 months on fermentation.


After how long do you put in the vinegar? Up to three months?

--
to respond, change "spamless.invalid" with "optonline.net"
please mail OT responses only