When late August folds itself into September, peppers begin to arrive in our CSA box. A beautiful assortment of both common and obscure peppers appear, and one of the best ways to preserve them is to toss them into a fermentation crock and let the good bacteria do their work. This recipe for fermented pepperoncini is a great way to get started.
Jump to Recipe
How to Ferment Peppers (brine-pickling)
I use two primary methods in preparing fermented vegetables: shredding the vegetables or pickling them in a simple brine. I like the charm and appearance of a whole jalapeno or whole pepperoncini pepper served in a dish of antipasto, so I typically ferment hot peppers much, in the same way, I'd ferment true sour pickles: in a saltwater brine, seasoned with garlic, herbs, and spices.
Katherine says
I made these and they came out good. I'm not sure 100% they're a replacement for the pickled kind in the jar at the grocery store. But they're pretty good.
Stuart Flavell says
Should I pierce the peppers before brining them?
I regularly ferment sauerkraut, using just salt in a five gallon bucket. I am quart jar I start with just salt, but add back brine to keep the liquid level above the veg. I also use weights to keep things submerged. I have a pile of small end-of-season Hungarian wax peppers that are going into jars.
I fermented kale stems in a salt brine this year- I hate throwing them away. Not my favorite pickle, but something to chop and toss into a salad.
john dodero, says
I've been fermenting for a while and have Crocs, but it seems like everytime I try the Peperoncini Peppers they have a bitter taste and was wondering if you have any insight into this, thanks
Ben says
A couple days into fermentation following this recipe and the peppers are bubbling well! I see some recipes calling for piercing the peppers to allow the oxygen out and the brine in. Is this necessary?
Jenny says
Not necessary at all!
Ben says
thanks! Starting to look around the garden to see what else to ferment...tomatillo salsa verde will be next! ????
Scott Paro says
Wow these are my favourite peppers to include in everything. Now I can make them on my own and feel better about eating them. It may be December 1 but I am already thinking about my summer garden and all the good things I can create. This is on my list. And your cookbook is on my Christmas wish list.
Dawn says
Thank you for this recipe. I just started seven jars of hot Hungarian peppers with it and began to wonder if air might be trapped inside the peppers and if that might cause problems.
sandy herrera says
What are weights made of? And where can you buy them?
nina says
Sound delicious!
Megan says
Made these last weekend, so waiting for them to ferment now. Noticed yesterday that there's strange white stuff floating around inside the jar... bad sign?
Jenny says
That sounds like Kahm yeast which is harmless, but can leave your ferment with a weird flavor if you don't remove it.
Rene Dobbins says
The fermentation jars you show have the rubber seal and top that clamps down. When you ferment in that does the gas escape or do you have to burp the jar occasionally?
Thanks, Rene
Michelle Skundrick says
Thank you for the wonderful information! I noticed your water filter and just wanted to know if you know what the pH is of the water you use to ferment with. I have the ability to choose a pH level and am confused as to whether I should go with an acidic or alkaline water? I hope that doesn't sound too crazy.
Rich says
I tried this recipe but used a mason jar cause it was what i had. I screwed the lid on finger tight and set it aside. after a couple of days the peppers began to float and the ones at the top are darker then the ones in the brine. I opened up the jar and the ones out of the brine are dark is this a problem and can it be fixed?
Jenny says
I recommend investing in a fermenting crock. The dark ones are just oxidized a bit, and as long as they're not off-smelling, or slimy in texture or moldy, they should be okay. You can also find weights can be helpful in preventing floaters.
Heidi says
I am so excited to try this recipe and have a TON of pepperchinis to do! I don't have actual fermenting crocks or jars. Would mason jars with weights work? Thanks for the lovely recipe!
Jolene Underwood (@Faith_Eyes) says
So glad I saw this recipe today! It will be the first one of yours I try, once I can get the culture & figure out where to find the peppers! I LOVE these and wondered if I'd ever be able to get a better option than what's in the stores. Thanks!
Marcia says
can you make these without the salt?
Jenny says
Salt is critical to the fermentation process.
[email protected] says
I bought 4 quarts of "sweet Italian peppers" just for this purpose. Now that I have seen yours I am so impatient! They need to hurry up and ferment. Looks divine.
Laura says
Oh boo! I just vinegar-pickled and canned some banana peppers last week. Wish I would have seen this article instead. Oh well. I have some pickles fermenting on the counter that I'm really hoping turn out...
Question: I used kosher salt for my ferment - is it necessary to use sea salt, or does it provide an additional benefit?
Thank you!
john says
The type of salt doesnt matter as long as its pure. The biggest problem with salt is if they contain anti caking additives. This will turn into a weird looking goo during pickling. I use canning salt because it doesnt contain the anti caking additive or anything else. It is also fine so it dissolves easily and it is cheap.
Karen says
I don't have a facebook account, so I'm asking my fermentation question here ... I'm trying beets for the first time. I used 1 tablespoon salt and enough water to cover the beets in my glass quart jars. There were several bits of the beets that weren't covered with the water and got moldy. The juice is thick and syrup-y, but doesn't smell bad, mostly like the regular canned pickled beets (at this point anyway.) Is this normal? Safe? How can I tell if the beets have not fermented properly? They have been sitting for about 6 days.
Felicia Aron says
My question is could you do this recipe with whey instead of a culture?
Jenny says
Yes, but I don't see a lot of benefit to using whey as a starter culture. If it were between whey and wild fermentation, I'd go wild fermentation - salt only.
Jayme says
THANK YOU. We love peperoncini on sandwiches but, except for one brand (which is hard to find), I am unable to find them without sodium benzoate and yellow food coloring. Uggghhh..why do they need yellow food coloring? Now, I will make my own. I am so excited!
Jenny says
I know! Why on earth do they need to add food coloring! They're colorful enough. I hope you like these.
Michael Buckley says
Can your own you control
What you have in the Jar . Caned Some 2 years ago. Turned out great . Planted 8 pepericnii this year out to have plenty !