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……