Finally put to use and fermented jalapenos with some serranos. Did recipe from the Perfect Pickler recipe book they give you with the fermenting kit. Consisted of: 1/2 gallon jar
20 or so Jalapenos, ( I grew the goliath, end of season so between giants at store and regular).
1 1/4 cups sweet onion
Tbls. minced garlic. grew myself
broken up bay leaf
2 cups filtered water
1 Tbls. sea salt
2 tbls aged brine.
optional 1/4 Tsp. liquid smoke. Will do Next batch.
1/4 cup apple or white vinegar after ferment. ingrediants ready for jar. Pulverized and strained on red batch. Put in blender couple different time with pulp and some juice from straining. Tasted alittle bitter so addad tsp. of sugar. Better.
Oh! After packing . All jarred up on both batches. Almost a Quart. Had to utilize brine. 18 eggs easy. Saw somebody else do that on here Sunday will be a week. Try one.
Hope pics turn out and not repeated or anything. Not showing up as i type.
Oh ya, bags are what didn't strain. Thought would be good to rub on some ribs or anything. It is good
20 or so Jalapenos, ( I grew the goliath, end of season so between giants at store and regular).
1 1/4 cups sweet onion
Tbls. minced garlic. grew myself
broken up bay leaf
2 cups filtered water
1 Tbls. sea salt
2 tbls aged brine.
optional 1/4 Tsp. liquid smoke. Will do Next batch.
1/4 cup apple or white vinegar after ferment. ingrediants ready for jar. Pulverized and strained on red batch. Put in blender couple different time with pulp and some juice from straining. Tasted alittle bitter so addad tsp. of sugar. Better.
Oh! After packing . All jarred up on both batches. Almost a Quart. Had to utilize brine. 18 eggs easy. Saw somebody else do that on here Sunday will be a week. Try one.
Hope pics turn out and not repeated or anything. Not showing up as i type.
Oh ya, bags are what didn't strain. Thought would be good to rub on some ribs or anything. It is good