Sweet & Hot Pepper Ferment Experiments

9/1/2019 – We made two different ferments with sweet banana peppers and Hot Hungarian Wax peppers from our garden. They should have been based on our first pepper ferment, done in a hurry, while pickling peppers but we did not record what we did. So, we do not know the salt percent of the brine. As past ferments with jalapenos were not crunchy until the brine was 6% we made both these with a 6% brine.

On Friday the 13th–13 days of fermenting–I tried some banana slices from a pint jar that are 2 parts sweet to 1 part hot. They were VERY hot. They were also a bit rubbery.

  1. Chopped both peppers into 1/2 to 3/4″ lengths.
  2. Cleaned garlic cloves.
  3. Layered the peppers with garlic cloves into the jars at the following levels:
    1. The 3 pint-jars had about;
      1. 2/3rds sweet peppers to 1/3 hot
      2. 2 large garlic cloves each
      3. 1 tsp yellow mustard seed each
      4. 1 tsp celery seed each
    2. The 1 quart-jar had about:
      1. equal amounts of sweet to hot peppers;
      2. 6 large garlic cloves each
      3. 3 tsp yellow mustard seed each
      4. 3 tsp celery seed each

Note the quart jar has 50% more seasoning including 50% more garlic.

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