Here is the solution I used in the brine and peppers if anyone is interested.
I used 1 tablespoon of canning salt per cup of water.
The water was RO filtered water.
And I put 2 tablespoons of canning salt in between each 2 inch layer of peppers and carrots stirring up as I did.
Just something I dreamed up on my own as the internet has way to many recipes to pick from.
The brine is a little heavy but what I have found out is the hotter the temperatures the more salt you use.
Worth
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