We were over at my folks last night and my dad did some pickling of about 6 jars with fresh yellow japs, carrot, cauliflower, garlic etc. He used about 1 part vinegar to 3 parts boiled then cooled salt water.
I've seen bottles of beer and tequila with whole peppers in them to infuse flavor to them, but I don't think tequila alone will do the trick in a hot sauce. I'm thinking the end result may work, but will be on the bitter side. Since it's an experiment, I'd try two batches, one with and without the vinegar. I'm also thinking, 3 months would be too long a time to set up. But then I've never done anything like this. THe jars my dad made will be ready in about 2 weeks, but will be at their best in more like 3-4.
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