A for Peter Piper: Brine-pickled Peperoncini

Name: A for Peter Piper: Brine-pickled Peperoncini
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Global
Ingredients: 1 bay leaf; 2 cloves garlic; 946 milliliters whole fresh peperoncini peppers, tightly packed; 2 Tbsps finely ground unrefined sea salt (available here); 1 package vegetable starter culture (available here), optional; 710 milliliters filtered water (this is the filter I use)

Need a gluten free, primal, and whole 30 side dish? A for Peter Piper: Brine-pickled Peperoncini could be an excellent recipe to try. This recipe makes 2 servings with 162 calories, 9g of protein, and 2g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. A mixture of water, ground unrefined sea salt, peperoncini peppers, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Pour the water into a medium-sized sauce pan and warm over medium-low heat until it reaches about 100 F.

Ingredients you will need

Sauce

Water

Equipment you will use

Sauce Pan

Sprinkle in the salt, and whisk it into the hot water until it dissolves.

Ingredients you will need

Water

Salt

Equipment you will use

Whisk

Pour the warm saltwater into a pitcher, and let it cool to room temperature.

Whisk in the starter culture, if using.Pack a quart-sized fermentation jar (like this or like these) with whole peperoncini, taking care not bruise them.

Ingredients you will need

Peperoncini

Equipment you will use

Whisk

Place the garlic cloves and bay leaf among the peperoncini, and pour in the cooled saltwater brine. Seal the crock, and allow the peppers to ferment for 10 days. Their color will fade and yellow. After about 10 days, open the crock and try a pepper. If you prefer a sourer flavor, continue fermenting the peppers until they acquire the flavor you like, testing every 5 to 7 days, at your leisure.

Ingredients you will need

Whole Garlic Cloves