Step 1

Dissolve 3 tablespoons salt per quart of water.

Step 2

Rinse peppers with water and remove stems and cores. Cut into thin strips or 1/2 to 1-inch squares.

Step 3

Place a bit of seasonings, if using, at the bottom of each jar. Fill the jar about halfway with peppers. Add in a bit more seasonings. Fill the rest of the jar with the chopped peppers, leaving 1-2 inches headspace.

Step 4

Pour brine over peppers and seasonings until covered.

Step 5

If necessary, weigh the peppers down under the brine to keep them submerged. Cover the jar with a tight lid, airlock lid, or coffee filter secured with a rubber band.

Step 6

Culture at room temperature (60-70°F is preferred) until desired flavor is achieved. If using a tight lid, burp daily to release excess pressure.

Step 7

Once the peppers are finished, put a tight lid on the jar and move to cold storage.