Last year I made 2 quarts of fermented pickled jalapeno pepper rings. Oh. My. Goodness. They were one of those seasonal foods we talked about after we ran out like, “man, this would be awesome with some of those peppers in it.” Or “Dang-it, I miss those pickled peppers.”
So I’ve got a bowl full of peppers to get prepped and started fermenting for another round of magically delicious snack peppers.
I use the sour pickle recipe that came in our fermentation kit, and modify it to exclude dill and garlic.
Here’s to hoping I can find the time to get these bad boys started before my peppers shrivel up into oblivion.
Wholly Holy Living 