B Valley
Rattlesnake Shaker
I started experimenting with pickling peppers with some success. But I really didn't achieve the flavor I was looking for. I was doing jalapenos in a hot vinegar brine solution, so basically blanching them then cooling them.
I came across some references to fermenting pickles and peppers and just finished making three quarts of dill pickles and a quart of onions. They taste very good. There's no vinegar involved, only brine with garlic, dill and some fresh oak leaves.
Has anyone tried this type of pickle making? My goal is to grow and pickle pepperoncini, the soft wrinkly Greek type.
I came across some references to fermenting pickles and peppers and just finished making three quarts of dill pickles and a quart of onions. They taste very good. There's no vinegar involved, only brine with garlic, dill and some fresh oak leaves.
Has anyone tried this type of pickle making? My goal is to grow and pickle pepperoncini, the soft wrinkly Greek type.