Ingredients
Scale
- Banana peppers, sliced, to fill a quart-sized jar
- ¼ cup raw, local honey
- 1 tablespoon salt*
- ⅛ teaspoon each of ground cinnamon, nutmeg, cloves, allspice, mustard, and ginger
- Filtered water, to cover
Supplies:
- Quart-sized jar, wide mouth
- Fermentation weight
- Fermentation lid
- Ring, if necessary
- Tape or label
Instructions
- Remove stems and most of the seeds from the peppers.
- Slice peppers into ¼” rings.
- Fill the jar with sliced peppers, leaving room for a fermentation weight.
- Add honey, salt, and spices. Stir or shake gently.
- Add fermentation weight.
- Pour in filtered water to cover.
- Secure with fermentation lid and ring.
- Label the jar with today’s date and let it ferment at room temperature for up to 7 days.
- Transfer to the fridge for long-term storage. You can swap the fermentation lid for a regular one at this point.
Important Note: Because this recipe includes raw honey, it’s essential to move your Fermented Banana Pepper Pickles to the fridge within seven days. Honey can encourage mold growth if left at room temperature too long, so don’t skip this step!
Notes
*Use code KEEPITREAL for 15% off your order of my favorite unrefined sea salt, including this tasty organic season salt, and no-junk electrolytes.
