These are Hungarian Hot Wax Peppers. I used this recipe for fermented jalapeños.

07.28.17 – Moved these to the fridge today. I never noticed any bubbling going on with these. They do taste slightly fermented. A couple days ago I made jars of jalapeños and banana peppers as well.

08.21.17 – I really like the banana peppers. This is a great preserving method. The jalapeños are very spicy. May try them on tacos. The Hungarian wax peppers are pleasantly spicy.

08.29.17 – The jalapeños are very good on tacos. Can’t wait to try them in chili and other stuff. Started 2 more quarts of peppers tonight. One sweet and one hot. I’m not sure what I will do with the hots. Maybe I could puree some into a hot sauce.

09.15.17 – I did end up puréeing the jar of hots into a sauce. I wish I had strained out some of the liquid, but it’s good hot sauce!

07.20.18 – I threw out a bunch of old ferments yesterday. Mostly peppers. They ended up being really yeasty and they didn’t taste good. Not sure why I held onto them for so long. I got Hungarian Hot Wax Peppers this week in my CSA so I just started a jar of them today using my new fermentation lids and weights. Hopefully that helps with the yeast issue.