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Keeping the playing field level (lemmy.world)

submitted 5 months ago by [email protected] to c/[email protected]

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[–] [email protected] 3 points 5 months ago* (last edited 5 months ago)

The peppers were pickled and then I chopped them up and added them. The pickling is really why they add flavor.

I regularly pickle my own peppers (and make my own fermented hot sauce), so I imagine that made a difference in terms of botulism. Still, good to know and thanks for the info.