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Decided to pickle my jalapenos in a 3% brine instead of my usual 5%, and now I'm second-guessing myself
I've been doing 5% brine for my pepper jars for about two years now with no problems at all. Last batch I got lazy and mixed a 3% brine by mistake, and honestly the peppers came out way crunchier and brighter after 10 days on the counter. Problem is I can't tell if that's real or if I'm just liking the change, and I don't want to mess with a salt level that's been safe. Has anyone run a lower brine on peppers long term without it going slimy or fuzzy on top?
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