Enjoy the following recipe for making preserved vegetables in your Ohio Stoneware crock.

To prepare fresh vegetables for lactic preservation, always wash in plenty of running water, remove non-edible parts, such as, stems and seeds, and peel or trim as desired. This process should only take about 30 minutes for preparation. 

Ingredients 

• 15-20 whole Fresh Jalapeño Peppers
• 2 dozen cloves Garlic
• ½ Red Onion, peeled and sliced in thin ribbons
• 3 tablespoons Salt
• 4 cups Water

Directions

1. Mix the salt in the water until dissolved to make a brine.
2. Wash the peppers. You may want to slit the peppers open so the brine and fermentation can happen more easily inside the peppers.
3. Place the peppers, garlic cloves, and sliced onion in the Ohio Stoneware crock. Pour the brine over the ingredients to fully cover, and place the weights on the vegetables to keep them submerged. Then cover with the crock lid.
4. Let sit, covered, for several weeks. 
5. If you prefer, you can move to a refrigerator for long term storage.