Degringolade

Four days fermenting

Blue sky and sunshine, 55℉ degrees and looks to be going up to around 80℉, No wind, Barometer at 29.9 in.Hg. 

Hot sauce is essential.  Good hot sauce is ridiculous. A five ounce bottle of Green Tabasco is nearly $4.00.  

Equipment

𝆩1 x 2 wide-mouth two-quart mason jar

𝆩Clean flat rock that can fit in the opening of the jar, or you can be fancy like me and buy a glass weight

𝆩Inner lid that has small air hole punched in the middle or buy a fancy airlock like me

𝆩Screw-on part of the lid

𝆩Bandaid

Ingredients

𝆩One (1) head of garlic

𝆩One onion (diameter of the opening of the jar.

𝆩About 25 jalapeno peppers 

𝆩Three (3) tablespoons of kosher salt

𝆩One (1) tablespoon of sugar

Directions

Scald the bottle

Add sugar and salt to the jar

Slice the onion

Peel the garlic

Chop up the jalapeno into chunks

Garlic goes on the bottom 

Jalapeno chunks next

Onion slices on top to keep the jalapeno from floating.

Add water until everything is covered

Put a clean lid on on invert to get all the salt and sugar into solution

Put the clean rock or weigh on the top of the onions to keep everything underwater

If you are using the cheapskate method, put on the lid with a hole and cover it with a sterile bandaid.  If you have the fancy schmancy airlock, use that.

Wait four weeks.

Reserve the fluid and blend it all up as fine as you can make it using the fluid to make the consistency the way you want it, bottle how you want to and keep it in the fridge.  

Onion  ≅ $0.40

Jalapeno ≅ $4.00

Garlic ≅ $1.00

Total ≅ $6.00 for a yield around 55 ounces

This will give you a cost-equivalent of $0.54 per five ounces