Ingredients
Supplies
- Scale
- Mason Jar
- Knife
Ingredients
- Chilis
- Water
- Salt
Date Posted
Body
- Start by washing your peppers gently with water.
- Cut the tops of the peppers and cut them in half. (Save the tops they can be used for cooking or making chili oil)
- Remove the veins and as many of the seeds as possible from the peppers. Don't fret about not getting all the seeds, but make sure the veins are removed.
- Weigh your jar empty and either tare the scale or record the weight.
- Place your peppers in your jar and add enough water to completely submerge them.
- Using the weight of the water, create a 3% brine solution. Use the formula above to determine how much salt to add.
- Add some sort of weight to make sure your peppers stay submerged. A plastic bag full of quarters or rocks works well, but make sure to sanitize the bag before placing it on top of your peppers.
- Let your peppers ferment for 1-2 weeks. Make sure to burp daily to avoid a messy explosion.
- Follow the steps above for bottling and sauce making, but at this point the peppers are good to eat, or store in the fridge for up to 6 months.