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