Not fermenting these but thought I would post. Easy way to attempt pickles without having to do the entire canning process and boiling the jars. I will report back on this as I'm only making one large jar to see how it goes.

I sliced some and kept some whole. I have 4 habaneros in here from my garden. I used stevia instead of sugar. I did not include mustard or caraway seeds but did everything else.

Fermenting- Once my jalapenos are ready in the garden, I slice those without seeding and ferment for 5 days and then pop them in the fridge. Jalapenos from the garden are super spicy and the sour kick from the ferment is amazing on so many things. I will also ferment my serrano peppers for an extra kick!

https://food52.com/recipes/20363-habanero-dill-pickles


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Thai chili, shallot, and local peaches.


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Peppers in the garden were ready. Mostly jalapeno which are way hotter than the store bought variety for whatever reason. Slice the pepper and DO NOT SEED so they stay hot. Ferment them for 5 days and this will last quite a while giving a spicy, tangy kick to so many things.




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A client of ours supplies us with all the farm fresh butt nuggets we can take. I pickled 2 doz today. Vinegar, water, sugar, salt, pickling spice, crushed pepper, onion and garlic. These never last long around here.
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Are those red jalapenos? Or are those some other pepper? Because I absolutely love red jalapenos. They have quite a bit more heat because they're on the vine a lot longer. But they also have a better taste in my opinion. I get giddy whenever I find red ones at the store. They are perfect for salsa.

What do you do with the peppers after the fermentation? Just pull them out like pickle slices, or do you turn them into something else?

Looks great.
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Yes, just red jalapenos. Some have been on there quite a long time before I got to picking them! I have a few serrano peppers in this mixture too and one of those was red.

I do a mixture of things. These are will put in the fridge and treat like pickled jalapenos and just top things with them. I have fermented them before and made salsa or hot sauce too.
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Take a brick of cream cheese and spread it thin on a plate. Spread homemade jalapeno or habanero jelly over it. With a small spoon take that concoction and spread it on a Ritz cracker.

Addicting.
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Got some active fermentation going which is why I always store in some type of overflow vessel.

I love the smell of fermenting shallot in the morning.


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Finished product.

I got 4 bottles total, giving 2 to some neighbors.


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I'm just amazing at the texture of that. Looks great. Perfect color too.
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Thanks homie

Now I just need to dabble in growing my own ingredients.
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Start with Jalapeno. Super easy and if you don't kill that, graduate to others.

My habanero looked super sad by yesterday afternoon with this heat but perked up with a super long soak this morning.



I just don't know what to do with all these. Ideas?
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I thought they were Scotch Bonnets at first. Do you grow those at all?

Do you have to take any special precautions to make sure your son stays away from that stuff?
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Maybe trying using them to infuse things.

Cooking oil, vodka for cocktails, or combine them with fruit to make a bbq glaze or sauce.
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I do not. I have this along with a jalapeno and serrano pepper plant in a raised bed that currently is under shade cloth.

And no, he's 4 and has fear at this age so once you tell him something will hurt him, he'll listen!
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