Guess what I do: wash and slice up some peppers, stick them tightly in a jar, and fill with vinegar so that no air bubbles are left.
Not quite a sauce, but it works for me.
Stores for months in a fridge. Communist Romanian recipe.
Not quite a sauce, but it works for me.
Stores for months in a fridge. Communist Romanian recipe.
and in general, whatever bacteria can grow in a medum rich enough in salt + whatever acid (lactic if you're fermenting, citric or acetic otherwise) is probably not gonna hurt you too bad (salmonella and all the nasty stuff require protein + mostly towards neutral or alcaline environment).
sure, if you're into pickled eggs or weird stuff like that, watch out, but any sour pickled vegetables are safe and even if they go off will not make you seriously ill, they'll just start tasting like s and mess your stomach a tid bit.
In grocery stores here in the US I can buy pickling vinegar which is 9% acetic acid versus 5% for the normal stuff. Regular old 5% vinegar is around 2.5ph.
Supposedly you can just top up the vinegar once it starts to get low