Description
Learn how to make delicious brine-pickled (fermented) peperoncini peppers at home with this easy recipe. These probiotic peppers are tangy, flavorful, and perfect for adding a zing to your dishes.
Ingredients
Scale
Ingredients:
- 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
- Wash the peperoncini peppers: Thoroughly wash the peppers and trim the stems, leaving them whole.
- Prepare the fermentation container: Pack the peppers, garlic, peppercorns, mustard seeds, and bay leaves in a clean jar or crock.
- Create the brine: Dissolve salt in filtered water to make a brine. Pour the brine over the peppers to submerge them.
- Ferment the peppers: Use a weight to keep the peppers submerged. Cover loosely and store at room temperature for 7-14 days.
- Check and adjust: Ensure peppers stay submerged. Taste after a week and continue fermenting for desired tanginess.
- Store: Seal the jar and refrigerate for up to 6 months.
Notes
- Use filtered water to avoid killing beneficial bacteria.
- Remove any surface mold promptly; it is normal and does not spoil the batch.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: Fermenting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 peppers
- Calories: 10
- Sugar: 1g
- Sodium: 350mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
