{"id":12191,"date":"2013-08-27T15:55:10","date_gmt":"2013-08-27T22:55:10","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=12191"},"modified":"2022-01-17T09:48:10","modified_gmt":"2022-01-17T17:48:10","slug":"pickled-pepperoncini-fermented","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/pickled-pepperoncini-fermented\/","title":{"rendered":"Brine-pickled (Fermented) Peperoncini"},"content":{"rendered":"\n

When late August folds itself into September, peppers begin to arrive in our CSA box.  A beautiful assortment of both common and obscure peppers appear, and one of the best ways to preserve them is to toss them into a fermentation crock and let the good bacteria do their work. This recipe for fermented pepperoncini<\/strong> is a great way to get started.<\/em><\/p>\n\n\n

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How to Ferment Peppers (brine-pickling)<\/h2>\n\n\n\n

I use two primary methods in preparing fermented vegetables: shredding the vegetables or pickling them in a simple brine.  I like the charm and appearance of a whole jalapeno or whole pepperoncini pepper served in a dish of antipasto, so I typically ferment hot peppers much, in the same way, I'd ferment true sour pickles<\/a>: in a saltwater brine, seasoned with garlic, herbs, and spices.<\/p>\n\n\n

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Brine-pickled Peperoncini<\/h2>\n\n
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Prep Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Ingredients<\/h3>