Pick your jar
From a pint for testing to a 2-gallon crock for market day. Change it anytime and the recipe scales with you.
What's going in
Weigh everything after trimming. Watch the jar fill up; if it's past the line, it won't stay under the brine.
Add as many as you like: another fruit, a vegetable, herbs. The top of each list pairs with your pepper.
Whole spices usually go in the jar. Ground spices wait for blend day. Pick one and we'll tell you which.
Spice guide: jar or blend day, whole or ground
Got something we didn't list? A second pepper, something from the garden.
Salt it
Salt keeps the bad bugs out while the good ones turn it sour. Don't skip it, and don't eyeball it.
Percent of the total weight of produce and water. 2.5% is a safe middle; go higher if your house runs warm.
What it costs you
Only if you're selling. Punch in what you paid, and we'll work out what each bottle costs and what's left over.
Yield assumes you blend in some brine and strain a little out.