Trying to learn another skill, this time fermenting vegetables with a saline solution. I did quite a bit of reading up on it and invested in some weighty glass discs to hold the vegetables beneath the solution.
Last week, I bought a bag of 3 large pointed sweet peppers and 1 small bag of chillies.
I washed everything thoroughly and left them to drain. Hope that will be sufficient. The peppers and one chilli were sliced and popped into the jar. I filled them up with the solution until 2 inches from the top. Inserted the glass disc and filled them up a bit more.
A pickle pipe and screw band were put on top and they were placed on a tray to ferment: