Lacto Fermented Sugar Rush Peach Peppers

Written by: Jay Gleaton

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Time to read 0 min

For these pickles I have some specialized gear but I’ll offer some alternatives for those and you can easily make these at home. The pickles are a little sour but they retain their flavor and their crunch so that when you add them to anything later they are simply amazing. I grow these Sugar Rush Peach peppers. They are easy to grow, prolific pepper producers, and have a unique fruity flavor and a spice that is right up my alley. Think about as hot as a serrano chili, maybe a bit hotter. Reference materials claim 50,000 – 100,000 Scoville units where as a Serrano is from about 10,000 – 50,000 and a Jalapeño is 2,500 – 10,000 although I swear that some of the hottest experiences I’ve had were with jalapeños. But I digress. I know a lot of chili growers that ask all the time what to do with the Sugar Rush Peach peppers and so here is my preferred way to eat them. They just don’t hold up in a sauce as well as other chili peppers. You lose that crunch and that fruity sweetness that gives the Sugar Rush Peach pepper its name.