Sweet, Sour and Salty Probiotic Peppers –

Pack mason jars with a mixture of fresh sliced jalapenos and pineapple. When the jars are packed tight, fill each with the desired mineral salt according to the size of jar (1 quart = 1 tablespoon mineral salt, less for smaller jars) then fill half full with filtered water, half with local honey leaving one inch head space at the top. Screw tops on tight. 

The heat from peppers is amplified when made into a probiotic food – beware.

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Choose your ratio according to your desires. If you like hot and spicy add more hot peppers. If you like sweeter, lean heavier towards the pineapple and add more honey.

Leave jars to brew on the counter for 3-7 days depending on your taste. 

The honey will sink to the bottom. It is important to flip the jars daily to keep the honey flowing instead of settling. This makes an even sweetness throughout.

Refrigerate and enjoy.

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*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, GAPS who sees clients in Rossville, Georgia as well as through Skype and phone consultations. Most of her clients have Leaky Gut, histamine issues, autism or autoimmunity. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia through food she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. This is not a news article published by a paper trying to make money. This blog is put out by a mom who sees first hand the effects of nourishing food vs food-ish items. No company pays her for writing these blogs, she considers this a form of missionary work. It is her desire to scream it from the rooftops so that others don’t suffer from the damaging effect of today’s “food”.