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Crocked Peppers

post #1 of 7
Thread Starter 

When I was a kid I remember my Grandmother making peppers in a crock.  I remember her using green, red, banana, and other hot peppers.  Unfortunately being a kid I didn't pay attention.

 

Recently I visited a local ethnic market that sells a large variety of olives, cheeses, olive oil, smoked meats, etc...There they were! The peppers I remembered.

 

Does anyone know how to make these peppers?

 

Any help would be greatly appreciated.

 

Thanks,  John

post #2 of 7

If they are fermented it is most likely just water, salt, and any spices you may want to add. I really prefer to pickle veggies through fermentation rather than vinegar. You might find some useful info at http://wildfermentation.com/

post #3 of 7
Thread Starter 
Quote:
Originally Posted by solaryellow View Post

If they are fermented it is most likely just water, salt, and any spices you may want to add. I really prefer to pickle veggies through fermentation rather than vinegar. You might find some useful info at http://wildfermentation.com/


Thanks for the response but I am hoping for detailed instructions instead of alternatives.  I appreciate the suggestion however.

 

John

 

post #4 of 7
post #5 of 7
Quote:
Originally Posted by solaryellow View Post

If they are fermented it is most likely just water, salt, and any spices you may want to add. I really prefer to pickle veggies through fermentation rather than vinegar. You might find some useful info at http://wildfermentation.com/



I found this site a while back too (maybe you had posted it before?).  It's great.  I started making sour pickles and just love them -- didn't use any vinegar to pickle this year.  I now have some sour kraut fermenting, and have made a batch of kimchi.  I'm hooked on fermenting!

post #6 of 7
Thread Starter 


fpnmf,

 

I checked out this search thread you suggested  and there are 613 responses.  Do you have any idea which one I should be referring  to?

 

Thanks,  John

 

post #7 of 7
Quote:
Originally Posted by JAK757 View Post





I found this site a while back too (maybe you had posted it before?).  It's great.  I started making sour pickles and just love them -- didn't use any vinegar to pickle this year.  I now have some sour kraut fermenting, and have made a batch of kimchi.  I'm hooked on fermenting!


 

I have posted it more than a few times. biggrin.gif And it has all the information you need to get started if you just spend a moment looking around. I really really prefer the fermented flavor over using vinegar. I haven't done sauerkraut yet but it is on my list. I still have 8 gallon sized bags of sour dills in the fridge.

 

I would love to hear how your kraut turns out. Maybe you could start a new thread with the entire process and results? I am sure there are quite a few people here who would be interested.

 

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