Pickled peppers


Pickled peppers are peppers that have been preserved in a solution of vinegar, salt, and sometimes sugar, along with various spices and herbs. The pickling process not only preserves the peppers but also infuses them with flavor, resulting in a crunchy, tangy, and slightly spicy condiment.

– 1 pound of fresh peppers (mix of hot and sweet peppers for complexity)
– 2 tablespoons sea salt
– Filtered water
– Optional: garlic cloves, bay leaves, dill, mustard seeds, or other spices

1. Wash the peppers and remove the stems. Slice them into rings or chunks.
2. In a clean glass jar, layer the peppers with any desired spices.
3. Dissolve the sea salt in enough filtered water to cover the peppers completely, making a brine solution.
4. Pour the brine over the peppers, ensuring they are fully submerged. Leave about an inch of space at the top of the jar.
5. Place a weight, like a small glass or a fermentation weight, on top of the peppers to keep them submerged.
6. Cover the jar with a clean cloth secured with a rubber band to allow air to flow but keep out debris.
7. Let the peppers ferment at room temperature, away from direct sunlight, for about 1 to 2 weeks, or until they reach your desired level of tanginess.
8. Once fermented, transfer the jar to the refrigerator to slow down the fermentation process.
9. Enjoy your homemade fermented pickled peppers on sandwiches, salads, tacos, or as a tangy snack!

These recipes can be adjusted according to your taste preferences and the level of spiciness you desire. Experiment with different types of peppers and spices to create your perfect pickled pepper recipe!

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