Pickling is a great way to keep those fresh vegetables from rotting and going to waste. I love hot peppers and pickling them is a great way to add them to your stockpile of foods. Peppers are good for you and the contain capsaicinoids which gives them their heat and some great health benefits as well.
I found these instructions over on offthegridnews.com and knew you could benefit from this great information.
Fermenting peppers is very simple. Start with a clean jar, preferably one with a large opening. You can also use a bowl. Wash your peppers. You can cut them in smaller pieces or leave them whole. I cut mine in half. If you leave them whole, they will still ferment, but it will take longer.
Once your jar or bowl is full, make up your salt-water brine: 1 pint (2 cups) of water to 1 and ¼ tablespoons of salt. Double this recipe as many times as you need to in order to get enough brine to thoroughly cover your peppers. Dissolve the salt entirely in the water. You can use heat to do this or just beat the water and salt with a whisk until the salt disappears. If you do use heat, make sure your brine has cooled down to room temperature before you proceed with the next step.
Pour your brine over your peppers. Fermentation takes place at room temperature, and so does mold growth. In order to keep your peppers from molding, you need to make sure they are completely submerged beneath the brine. Find a smaller jar or cup or canning weight and set this inside your jar of peppers. This needs to be heavy enough to keep your peppers from floating. Then fill the jar the rest of the way with brine. If you are able to, you can place a lid on your jar now. However, this isn’t necessary. As long as the peppers are submerged, they will be fine.
Place your jar in an out-of-the-way spot, but someplace you can check on it regularly. It can take anywhere from two to three weeks for the peppers to be ready. Check your peppers every day or so, especially if you have placed a lid on your jar as it will need burped (so it doesn’t explode). If scum appears at the top of your peppers, just skim it off with a spoon and make a little more brine to top the jar off with.
Then just wait and taste in about two to three weeks. Once the peppers are done fermenting, you can take out the weight, cap the jar and refrigerate.
Now you have the knowledge to keep eating those peppers long after the frost has killed those pepper plants. Get out those jars and start pickling.
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Remember, Keep Preppin!