Every year we pickle some of the peppers, both the sweet and the hot ones. This year, so far, we pickled less than in previous year, but that is because we still have some from last season.
Fermented Garden Peppers
Preserving freshly harvested garden peppers through natural saltwater fermentation. Keeping them whole to enjoy as pickled peppers or potentially turn into hot sauce later. Ingredients * Fresh garden peppers, whole * 1 liter water * 2 tablespoons non-iodized sea salt * 4–5 peeled garlic cloves * 8–10 black peppercorns * 1–2 bay leaves Preparation 1. Wash the peppers and make a small slit in each to allow the brine to penetrate. 2. Pack the peppers into clean glass jars with the garlic, peppercorns and bay leaves. 3. Dissolve 2 tablespoons of sea salt in 1 liter of water. 4. Pour the brine over the peppers, keeping everything fully submerged. 5. Cover with a fermentation airlock or vent the lid regularly to release pressure. 6. Ferment at room temperature (65–75°F) for approximately 2–3 weeks. 7. Once pleasantly sour and at a verified pH of 4.6 or lower, refrigerate. Notes: No vinegar or sterilization needed, just clean jars, saltwater and time. The natural fermentation develops acidity and a rich, tangy flavor while preserving the garden harvest.