Description
Brine-pickled (fermented) peperoncini are a fantastic and flavorful addition to a variety of dishes.
Ingredients
Scale
- 1 pound fresh peperoncini peppers
- 4 cups filtered water
- 3 tablespoons kosher salt or sea salt (non-iodized)
- 2 cloves garlic, smashed
- 1 teaspoon black peppercorns
- 1 teaspoon mustard seeds (optional)
- 2 bay leaves
Instructions
- Start your pickling adventure by rinsing the fresh peperoncini peppers thoroughly under cold running water. This step is vital to remove any pesticides or dirt lingering on the surface. Once cleaned, trim the stems while keeping the peppers whole. This method not only enhances the appearance of the peppers but also allows them to absorb the brine more effectively, ensuring maximum flavor infusion.
- Now it’s time to prepare your fermentation jar. Place the peppers, smashed garlic, black peppercorns, mustard seeds, and bay leaves into your clean jar or crock. Arrange the ingredients in a way that the peppers are packed tightly yet comfortably to allow the brine to flow around them. This results in an even distribution of flavor throughout the peppers.
- To make the brine, take a medium-sized mixing bowl and add 4 cups of filtered water. Gradually stir in the kosher salt until it dissolves completely. This brine is critical for flavor and preservation. Once ready, pour the brine over the packed pepper mixture in the jar, making sure the peppers are completely submerged. If any are floating, you can place a clean weight on top to keep them submerged in the brine.
- The fermentation process is where the magic happens! Cover the jar loosely with a cloth or a lid that’s not completely sealed to allow gases to escape while preventing contamination. Place your jar in a cool, dark area for about 7 to 14 days. During this period, it’s a good practice to check on your peppers every couple of days. Taste them after a week for your desired level of tanginess; if you prefer a stronger taste, feel free to let them sit longer!
- Once your peppers have reached the desired flavor profile, it’s time to store them properly. Seal the jar with a tight lid and transfer it to the refrigerator. The cool temperature will slow down the fermentation process and keep your delicious brine-pickled peperoncini fresh for up to 6 months.
Notes
Ensure you use non-iodized salt, as iodized salt can interfere with the fermentation process.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (fermentation is passive)
- Category: Condiment
Nutrition
- Calories: Approximately 10 per pepper
- Sodium: Approximately 240mg per serving
- Protein: 0.5g per serving