A for Peter Piper:...A for Peter Piper: Brine-pickled Peperoncini

If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your collection, A for Peter Piper: Brine-pickled Peperoncini might be a recipe you should try. One serving contains 320 calories, 18g of protein, and 4g of fat. For $2.13 per serving, you get a side dish that serves 2. Head to the store and pick up bay leaf, water, peperoncini peppers, and a few other things to make it today. It is brought to you by Nourished Kitchen. 597 people were impressed by this recipe. From preparation to the plate, this recipe takes around 20 minutes. Taking all factors into account, this recipe earns a spoonacular score of 97%, which is spectacular. If you like this recipe, you might also like recipes such as Antipasto Salad with Peperoncini Olive Tapenade, Pickled Carrots, and Beet Pickled Eggs.

Ingredients

Cooking Instructions

1. 01

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

2. 02

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

3. 03

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

4. 04

   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.

5. 05

   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.

6. 06

   Transfer to the refrigerator or cold storage. Brine-pickled peperoncini will last about 1 year, properly fermented.