스마일13's post

Mini peppers and eggplant peppers I bought from an open-field garden on my way back from a long-term campsite. It was my first time trying mini peppers, and after hearing the owner say they were super spicy, I thought they would be great for pickling. So, fearlessly, I bought two baskets haha. I made the pepper pickles yesterday afternoon and let them ferment for a day. As soon as I woke up today, I boiled the pickle juice one more time to finish things up. The key point when making pickles at home is to always boil the juice one more time the next day before packing them!! You must go through the process of boiling the juice again to restore the pickling flavor and reduce excess liquid when the consistency becomes diluted or water remains due to the moisture released during the day of fermentation. However, make sure to let it cool completely before packing. Also, here is another tip: once you drain the pickle juice, you will see that the contents have shrunk in volume due to the moisture released during the day, creating some empty space inside the jar. In this case, transfer some more contents to fill the empty space. Then, the initial 2.5 to 3 bottles will shrink to 2 full bottles, and there will be leftover pickle juice. If you pour this remaining juice over cucumbers or cabbage, you can complete another batch of spicy pickles. However, reuse is only allowed once.🌶 I took a quick bite to see what it would taste like, felt the intense spiciness, and teared up a little. Heh. Still, my husband, who can handle spicy food well, will love it.♡ I put just enough in mini jars to eat right away, and put the other two jars in the storage room to let them age for quite a while. Hoping they age deliciously~ A spoonful of today's pride❤️ #MiniChiliPickles #매운고추피클