Pickled Banana Peppers
Simple recipe for pickling banana peppers in a traditional manner that preserves enzymes and adds probiotics for a tasty topping for pizza, sandwiches, salads, nachos or any dish that needs a little "zing".
Ingredients
- 4 cups freshly chopped banana peppers
- 1 Tbsp sea salt
- 1/4 cup liquid whey
Instructions
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Seed banana peppers and then coarsely chop into rings about 1/8" wide.
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Mix banana pepper rings with sea salt and whey in a large bowl. Use kefir whey for the most probiotically diverse ferment.
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Lightly press the peppers with a wooden pounder in the bowl to gently release a small amount of juice.
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Place the pepper mixture into a wide mouth, quart sized mason jar.
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Press down with a clean hand or pounder to tightly pack the jar until the juices just cover the peppers. The top of the peppers should be about 1 inch below the rim of the jar.
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Cover tightly with a lid and leave on the counter for 2-3 days and then refrigerate.
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The banana pepper ferment will remain naturally preserved in the refrigerator for several months.