Hot sauce done right: sealed for winter, with real technique and a good rest.
Prep 23 min · Cook 20 min
Trim the hot sauce and slice or portion it evenly so it cures and dries at the same rate.
Mix the cure or brine, tossing to coat, and let it work in the cold for the full time.
Lay it out with room around each piece, or pack the jars tight and top with brine.
Dry low and slow, or let the pickles rest in the cold until sharp and crisp.
Store sealed for winter in clean jars and keep them cold.
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