Before doing that next time, blanch them in a pot of boiling salt water foe a minute or 2 and then in an ice bath for 5 minutes. They'll keep they're crunch much more.

Click on the link. I've included a fridge pickling recipe for whatever veggies you fell worthy of getting an extra punch of hot peppers -- carrots, cauliflower, cukes, zucchini, etc.

Kevin

Here is a link that might be useful: My escabeche recipe

thanks woohoo !! I'll look into it !!

OMG OMG OMG !!! I forgot these bad boys were in the back of the fridge and I just popped a whole tabasco in my mouth in the most cavalier of fashions and suffered greatly !! This is nothing short of hell water OMG ! :)

lmao...my lips are burning from the ones you sent me, love it :)

I've been keeping this mixture in the fridge over the past 5 months and I've been adding vinegar and different peppers of varying heat to the mixture. Believe me, this has become quite the super, super, lethal concoction !! One sliver usually handles about two slices of pizza !

I've got a jar of Death Juice that I use to ruin countless dishes. Mostly Scorps, Red Fatalii and Congo and Douglah through a food processor so it is still a little chunky. One teaspoon of this stuff will destroy just about any cooked meal. I love it (afterwards).

You've gone the opposite direction to a low-pH concoction. I did the Death Juice with relatively little acid and it does have a tendency to grow some mold on top. Anyone know what the proportion of vinegar to ground weaponized fruit should be for refrigerator preservation?

Dennis