Pepperoncini Ferment with Banana Peppers, No. 2

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

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