23
Apr
Ladle hot brine over peppers filling quart jar leaving 1 4 head space. Heat water in a small pan and add salt.
Remove the spice bag if you used one and enjoy the pickled peppers.
Hot pepper brine recipe. Pour hot vinegar brine over peppers. Remove air bubbles and push peppers underneath pickling liquid as much as possible leaving a 1 2 inch headspace. Wipe rim with clean cloth seal with hot sealing lid tighten screw band on top finger tight and process in hot water bath for 10 minutes.
Step 1 bring to a boil. Step 2 add to each jar of peppers cold pack. If preparing only a jar or two refrigerate.
Step 3 wait 3 4 weeks before using. Step 4 if a larger quantity is being made process in a boiling water bath for 10 minutes leaving 1 4 headspace. Pour the hot brine over the peppers onions and spices and give everything a quick stir.
Let the peppers sit until they cool to room temperature then cover the bowl and refrigerate it for 24 hours. Remove the spice bag if you used one and enjoy the pickled peppers. Kept in the refrigerator they will last about one month.
8 or so hot peppers of your choice washed and sliced. Heat water in a small pan and add salt. Stir to dissolve salt then remove from heat.
Pour salt water and vinegar into a glass bowl or small crock and stir to combine. Add peppers and peppercorns. Make sure brine solution is deep enough to cover all of the peppers.
Put 1 1 2 cloves of garlic and 2 3 sprigs of dill on the bottom of each very hot sterilized jars. Add hungarian peppers sweet hot or mixed and pack tightly. Ladle hot brine over peppers filling quart jar leaving 1 4 head space.
Remove bubbles by running a knife around the inside of jar. Dissolve the 1 4 cup salt into 1 quart pure un chlorinated water and pour over the pepper mixture. Secure the peppers beneath the brine with a weight.
4 secure your fermentation lid and ferment affix a fermentation lid to the jar top and set in a cool place out of direct sunlight to ferment. Fermented hot sauce brine how to get it right getting the proportions of salt to water correct is important. The goal is to have a 2 5 3 5 concentration of salt in the water for our recipe we used 5 jalapenos 5 anchos and 1 2 habanero pepper.
The brine is a very simple mix of water vinegar and canning salt. In a large pot bring to a rolling boil. 4 1 2 cups water 4 cups white vinegar 6 tablespoons of canning salt this will make much more brine than you will need for 1 jar.
You can easily cut this in 1 2 if needed. You can also use this same brine for pickles and man are they good. Wash and clean the hot peppers.
Remove leaves dirt and any bad peppers. When the sterilizing time is up remove and drain hot sterilized jars one at a time. Fill the jars with peppers as many as they fit tight inside.
You can use any mix of hot peppers for pickling or choose just one variety. To fill our one quart jar we used approximately 5 hungarian peppers 12 jalapenos and 2 cayennes. 1 5 pounds of peppers in any mixture.
1 quart filtered water.