Naturally Pickled Cayenne
- 1 lb cayenne peppers
- 2 garlic cloves, finely chopped
- 1 tbsp sea salt
- 4 tbsp whey (don’t have it? Add 1 tbsp sea salt)
- filtered water
Wearing gloves, wash & sliced peppers. Add sliced peppers to a quart jar and lightly press down to add more if needed. Add the chopped garlic on top.
Mix sea salt and whey. Pour over peppers and add filtered water till peppers are covered. Make sure to leave at least 1 inch of space between the peppers and the lid.
Cover tightly with an airlock or regular sealed lid. Leave in room temperature and out of light for 2-3 days.
It’s ready when you hear a fizzy sound and see bubbles when opening the jar.
Store in a cool place and out of light (pantry, basement or fridge). Will keep for up to 6 months (but I’ve had it last longer than that and it got spicier!).
If you haven’t yet… please read how you can benefit from lacto-fermenting your food! Also, this post is part of Fight Back Fridays @ Food Renegade.
Don’t forget to enter the giveaways and have a great weekend! Hugs……
Mare
Youthful One says
Ooh!
I;ll be very excited to make this as a gift to my brother and my father-in-law!
Did you make this here in the states, or did you have this post just waiting for us?
Divina Pe says
There’s no place like home eating home-cooked meals. I think it’s time for me to make another recipe of lacto-fermented foods. Thanks for the recipe.
Maria says
Love the bright colors!
Vina says
Can i just say I love your blog? I just recently stumbled on it, and feel somewhat of a kindred spirit after reading some of your posts. 🙂 I haven’t tried any of your recipes yet, but they look yummy! and I love mangoes! ( I grew up in the Philippines!)
Pamela @ Seeds of Nutrition says
Wow, what a great idea. I had never considered lacto-fermenting peppers before. I’ll need to copy this one down for pepper days ahead.
Carmen says
Shalom, I just came across your site when I linked to a recipe, you were on this lady’s blog roll. How refreshing your site is.
May you and your family be blessed
carmen
girlichef says
These are gorgeous and I can’t wait to make some of my own! I’ve just started Lacto-fermenting recently and am so excited to do some peppers!
Simply Life says
Yum! I’m sure this has such an incredible flavor!
lrimerman says
I see your peppers are different colors, are they all cayenne at different stages of ripe or are there different mixture of hot peppers in there?
I am growing a bunch of peppers this year and when I have too many this would be great!!
I probably would have to mix the types of peppers to get a jar full however. Have you ever done that?
Thanks
Lisa
A says
Hey Marillyn!
Thanks for all your great info on Lacto-Fermentation!
I’ve used you as a helpful reference on my blog! I’m just getting started with raw cultured veg.
Check it out if you like: http://overheadspace.wordpress.com/2010/07/03/raw-cultured-vegetables/
Take care,
Allegra
Diana Bauman says
Thinking about you and missing your posts.
Christy says
Why the filtered water? Can I just use my tap water? We have a well.
Just hoping you know the answer.
Fayinagirl (means Free One) says
Great recipe. We’re in a fermented food mood here too. =)
Laurie says
LOL – I was visiting family yesterday and went looking in the fridge for something to drink and realized there was NOTHING there that I would normally consume. Switching to real food is a journey, and incidents like that make me realize how far we’ve traveled.
fine as frog hair says
just wanted to let you know that something lovely happened to me today…I found your blog…delightful
MATHEW says
Fantastic for spicy up stews, soups and anything else you want to add some kick to. I just recently stumbled on it and feel somewhat of a kindred spirit after reading some of your posts.
organic food delivered