Ingredients: |
Ingredients: 12 small hot peppers
3 large carrots sliced in thin round pieces
2 large onions sliced in thin pieces
half a cauliflower chopped in small pieces
8 ounces of your favorite fruit vinegar
1 cucumber sliced medium
VERSION 2:
1 bunch of bananas, 15-20 lbs (Note: will make the banana vinegar)
2 heaping handfuls of the hottest chili peppers you can find
6 large carrots
4 large onions
2 large yellow or orange sweet peppers
1 head of cauliflower
½ lb (250 gr.) green beans
one or two 750 ml guaro, or similar clear, glass, small neck bottles and half a dozen 300 ml small neck glass bottles.
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Directions: |
Directions:VERSION 1:
Combine all the vegetables, hot peppers and enough vinegar to fill a container. Refrigerate for about two weeks until the vegetables and vinegar have absorbed the flavor of the hot peppers. Used when serving rice and bean dishes and other meals. Shake on or add a few drops of the vinegar to the meal, or add to a soup and or use it wherever you would a hot sauce. The pickled vegetables can also be eaten as a side dish. Beware, they are Spicy!
VERSION 2:
Technically, what you pick up at the supermarket is called a hand of bananas. Bunches are the whole stalk and weigh in at 15-75 pounds. To make banana vinegar, hang the bunch in the sun with a bucket below. After a day or two, they’ll start “cooking”. Over three to five days, the peels will be reduced to black shells and the bucket will fill with sweet thin syrup.
Transfer the syrup to the glass bottles and stopper loosely (the fermentation will shatter the bottles if they are corked tightly). Stand in a cool shaded location to ferment for about a week. This is a “sour dough” type of fermentation, using whatever collection of microbes happens to have dropped into the bucket while you were collecting the banana juice. When the bubbling stops, move the bottles back into the sun for a few days to UV sterilize the contents.
Chop the vegetables so they just fit through the neck of the small bottles. Loosely pack each bottle full of hot peppers and vegetables then fill with the banana vinegar and cap. Store in a cool place for at least two weeks before using. |
