Tuesday, June 9, 2015
Fermented Sweet Peppers
sweet peppers, cored and sliced (strips or squares) enough to fill a wide mouth quart jar
1 clove of garlic
1/2 tsp cumin
onion, thinly sliced
2-3 TBS salt
1 quart water
Directions: Rinse the peppers and slice as slices if using in salads, squares if using in a salsa.
Fill the jar halfway with the peppers, add the spices and onion slices and then fill the remaining jar with peppers. Leaving about an inch at the top. Cover with brine and then cover with a grape leaf. We use airlock lids.
Ferment on the counter for 4 days and then refrigerate.