I am trying to make probiotic rich pickled jalepenos to preserve some of our garden harvest. I am using the recipe from Nourished Kitchen. Check back in a week and I’ll show you how they turned out.
Pickled Jalapenos — Nourished Kitchen.
For ideas on fermenting containers (e.g. crock, mason jars) and lids check out the post HERE.
After one week fermenting. One has a baggie full of water to keep the veggies submerged and make an airtight seal, the other also has a lid which I “burped” once a day.
Our finished pickled jalapenos. The peppers have turned a pickled shade of olive.
