Post by wilderness on Sept 4, 2020 6:52:29 GMT -5
Fermented Hot Peppers (I make 2 large jars)-annrms
1 2-quart sized mason jar (I find with the larger jar, it's easier to keep the peppers submerged which is very important.)
2 jalapeno peppers
2 red jalapeno peppers, if available
2 long hot peppers
2 Hungarian wax hot peppers
2 Serrano peppers
1 container little Dominican peppers
3 Tbsp. kosher salt
1 Quart of fresh, unchlorinated water (I use regular tap water.)
1. In a saucepan heat water. Add salt and stir till dissolved. Cool to room temperature. Make 1½ recipes. I boil a cup of water, add salt, and top with the remaining 3 cups of cold water.
2. Slice each pepper into chunks, removing the stem ends, keeping the seeds as intact as possible.
3. Spoon into a pre-sterilized, wide mouth mason glass jar. I wash my jars in the dishwasher.
4. Carefully pour the cooled brine over the pepper mix until completely covered but leaving 2 inches of headspace.
5. It is always recommended that you keep your peppers below the brine. If any seeds float, remove them. (I took an old spoon and bent it so I can dip it into the jar like a soup ladle.)
6. Use a plastic bag (Baggie; not ziplock) fitted into the jar on top of the brine. Fill with water, burp out the air, and seal with a twist tie and tuck into the jar.
7. Cover the jar with the Easy Fermenter Lid to ensure perfect fermentation results.
8. Store, unopened, in a cool, dark place (room temperature 60-70°F is preferred,) for 5 days.
9. I drain the peppers, saving the brine, and pulse them in batches in the processor into a “relish”. Place each batch into a large bowl, mix, and spoon into smaller jars. I top each jar with some brine to keep things submerged...leave some headroom. Since I make a large batch, I put extra jars in the freezer. Leave some room at the top for expansion due to freezing. They thaw just fine.
10. If you get some white “film” on the ferment, just remove it; it is harmless. But if you get mold, you have to throw it out.
11. Eat as a relish, mix in Dijon, or mayonnaise, or both. I put a spoonful into my omelet!!
12. If you don't have the “special” lid, put a piece of cheesecloth over the top and secure it with an elastic band. Make sure all remains submerged in the brine. Still use the plastic bag and water. Put it on a pie plate...just in case!
The last time I made it, I processed the peppers into "relish" first. Works both ways!
***Use any combo of hot peppers.
1 2-quart sized mason jar (I find with the larger jar, it's easier to keep the peppers submerged which is very important.)
2 jalapeno peppers
2 red jalapeno peppers, if available
2 long hot peppers
2 Hungarian wax hot peppers
2 Serrano peppers
1 container little Dominican peppers
3 Tbsp. kosher salt
1 Quart of fresh, unchlorinated water (I use regular tap water.)
1. In a saucepan heat water. Add salt and stir till dissolved. Cool to room temperature. Make 1½ recipes. I boil a cup of water, add salt, and top with the remaining 3 cups of cold water.
2. Slice each pepper into chunks, removing the stem ends, keeping the seeds as intact as possible.
3. Spoon into a pre-sterilized, wide mouth mason glass jar. I wash my jars in the dishwasher.
4. Carefully pour the cooled brine over the pepper mix until completely covered but leaving 2 inches of headspace.
5. It is always recommended that you keep your peppers below the brine. If any seeds float, remove them. (I took an old spoon and bent it so I can dip it into the jar like a soup ladle.)
6. Use a plastic bag (Baggie; not ziplock) fitted into the jar on top of the brine. Fill with water, burp out the air, and seal with a twist tie and tuck into the jar.
7. Cover the jar with the Easy Fermenter Lid to ensure perfect fermentation results.
8. Store, unopened, in a cool, dark place (room temperature 60-70°F is preferred,) for 5 days.
9. I drain the peppers, saving the brine, and pulse them in batches in the processor into a “relish”. Place each batch into a large bowl, mix, and spoon into smaller jars. I top each jar with some brine to keep things submerged...leave some headroom. Since I make a large batch, I put extra jars in the freezer. Leave some room at the top for expansion due to freezing. They thaw just fine.
10. If you get some white “film” on the ferment, just remove it; it is harmless. But if you get mold, you have to throw it out.
11. Eat as a relish, mix in Dijon, or mayonnaise, or both. I put a spoonful into my omelet!!
12. If you don't have the “special” lid, put a piece of cheesecloth over the top and secure it with an elastic band. Make sure all remains submerged in the brine. Still use the plastic bag and water. Put it on a pie plate...just in case!
The last time I made it, I processed the peppers into "relish" first. Works both ways!
***Use any combo of hot peppers.
