Our peppers were coming in good so we picked a basket 
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​Then we chopped them up into rings 
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​ We added garlic 
​ 2% of the weight in salt. 2% salt brine to cover so the total salt was 2% for everything. 
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​ We weighed everything down, covered it with an airlock. 
​ After about a week we will start taste testing. When they get to where we like them we'll move them to the fridge.
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Picked a peck of peppers and pickled them
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They are called Big Bang Space chillies a Chinese variety. They grow good sized like an Anaheim will medium heat but very good yields.Last edited by Michael Brinton; July 9, 2021, 10:29 AM.
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Want to pickle some pepperoncinis bur having a hard time finding some. Any suggestions on another variety?
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Can you please post a more detailed recipe. Did you add dry salt and a brine? What pH were you looking for? how long did you sous-vide the cans at 180 deg? Was this for pickeled jalapeno? I'm thinking of making jalapeno fermented hot sauce.
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