A quick recipe to ferment banana peppers straight from my garden!
Recipe
1 lb. (500 g) banana peppers
(Optional) 1 jalapeño pepper
3 cloves garlic (fresh or pickled)
1 Tbsp. (15 ml) pickle or sauerkraut brine
1 Tbsp. (15 ml) sea salt
20 oz. (600 ml) filtered water
Instructions
1. Remove tops and chop peppers into 3/4″ rings and add to a quart/liter size mason jar.
2. Slice garlic cloves and add to jar.
3. Add pickle brine to jar.
4. Mix salt into water until it dissolves.
5. Pour salt water mix on top of contents.
6. Weigh down with a weight such as an olive jar, or zip top bag filled with water. Cover to keep flies out.
7. Ferment 2-3 weeks. Move to refrigerator when finished.
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