Quote:
Originally Posted by bananacake
Anyone doing salsa?
I let my salsa go 3.5 days, with varying degrees of salt, as an experiment. Even the full salt ones had some mold, but just a small amount to skim off the top.
The directions said 2-3 days, and it is on the warm side in here (80+ degrees most of the time). I guess I shouldn't have tested the boundaries quite so much!
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Mine was done in less than 48 hours and even then I got a bit of an alcohol smell to it (I think I should have chopped bigger pieces). I think some of those recipes are factoring in like a cellar or cool storage area rather than a kitchen in the summer.
New pickle Q: I found some more dill and pickling cukes but the only sea salt I could find is iodized sea salt - will that be okay?