Aktualisiert: 22. Dez 2019
One of my favorites - lacto-fermented hot peppers. The season starts with Jalapeños & that is usually around mid May. That's when those beauties show up.
This recipe is inspired by how some hot pepper pickles are made in India. It is a very simple recipe, but the results are so delicious, that I also use it to make other fermented hot peppers.
We start with these beauties:
They get washed first & then we score their tips.
And the reason for that is so that the brine can get inside quicker.
Next, we stuff the peppers inside the glass jars:
Next come sliced onions, chopped garlic & finely chopped Preserved Lemons:
Lemons give the peppers a wonderful, refreshing flavor.
Then we add the salt (as always it's the unrefined Atlantic sea salt) & then some popped brown mustard seeds.
Finally, we add cold, filtered & revitalized water & some stones to keep the peppers submerged in the brine
. And we close our jars & now all they need is time:
Here's a great shot how they change with time. One jar is still from May & the second is from September.
When the time is right, they go into our retail jars & are ready for take out.
And an artsy shot of one of the 3 month old Jalapeños
Ingredients: Jalapeños, Filtered & Revitalized Water, Unrefined Sea Salt, Preserved Lemons, Onions, Brown Mustard Seeds & Garlic