Peter Piper picked a peck of pickled pepper(oncini)s. Well, not quite a peck, and I had to pickle them after they were picked. What kind of plant is that anyway, because I want one. Basic hot-water-bath-canned vinegar pickle here: apple cider vinegar, water, Himalayan pink salt, peppercorns, garlic, mustard seed. Plus another half pint (not pictured) with some slices fermenting despite the Shockeys’ warning, just to taste what happens for myself.
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