9/26/2019 – Prepared this ferment and tried it after a couple of weeks. The texture of the peppers and onions was better cold as opposed to room temperature.
- Banana peppers sliced 1/2″ thick. Most were yellow with a few orange.
- Red Hungarian Hot Wax pepper; 1/2 of one in the pint jar sliced 1/8″ thick.
- Yellow onion slices – about 1 part to 3 parts of the peppers
- 2 tsp Dill Seed per pint
- 2 tsp Yellow Mustard seed per pint
- 6% brine