Fermented Peppers with Garlic and Lime
These fermented peppers with garlic and lime are a very easy way to preserve peppers. They also add a tasty pop of pickled pepper flavor to dishes!
If this you’re first time fermenting, I highly recommend reading my post How to Ferment Vegetables to explain the basics of fermentation.
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Why You’ll Love these Fermented Peppers
- Very fast to prepare. No need to heat up the water for the brine. It will dissolve in room temperature water.
- The addition of lime zest, spices, and garlic add so much flavor to these peppers!
Ingredients
PeppersРChoose any peppers that are crunchy and have a nice thick wall. Most commonly this would be jalape̱os or bell peppers. If you like spicy definitely do the jalape̱os. On the other hand, if you want a sweet pickled flavor of pepper use bell peppers. Or you can use a combo of both peppers in this recipe!
Sea Salt– Sea salt isn’t required. However, a salt without any additives is a necessity. Check the label!
Water– Don’t use tap water unless you have a really good filter. Most municipal water sources have chlorine in them to keep bacteria count low. This also will kill all your good bacteria in the ferment. It’s best to have untreated water like well water or spring water.
Cumin and Coriander– The whole seeds are best. However, if you’re in a pinch you can use the ground spice.
Limes– Only the zest is used in the recipe. Ideally an organic lime is preferred but if you can only find conventionally grown they will work.
Sugar– An organic minimally processed sugar is ideal. However, any natural sugar will work.
Step by Step Guide to Make Fermented Peppers with Garlic and Lime
Tips for the Best Fermented Peppers
- Use peppers that are fresh, crunchy, and have a very thick wall. For example, jalapeños and bell peppers are perfect for this recipe. Avoid chili peppers and mini snacking peppers.
- A water lock seal crock gives the best results because it keeps out oxygen and light. Second best is mason jars and airlock lids or pickle pipes.
- I highly recommend using homegrown peppers or peppers from a farmers market that are organic for best results.
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Frequently Asked Questions
This is called scum and it’s completely harmless. It happens often when you don’t have special fermentation equipment to keep the oxygen out. Scrape it off and the ferment is perfectly edible.
As long as you have some large glass jars you can make this recipe. See my note in the printable recipe card for DIY options.
All peppers will loose a little crunch after fermenting 10-14 days. However, they shouldn’t be mushy. If the peppers you used were old or have a thin wall they will become very soft and mushy. Also, keep in mind when storing them long term they will slowly get softer. If you don’t like that you can always blend them up into a fermented pepper sauce!
How to Use Fermented Peppers with Garlic and lime
We use these peppers as a substitute anywhere you would use canned diced green chilis. Our favorite way to eat them is in omelets, white chicken chili from scratch, on nachos, or on top of tacos!
Fermented Peppers with Garlic and Lime
Ingredients
- 4 lbs peppers Jalapeños are our favorite but any thick walled pepper, like bell works. You can also do a combination of both for less heat.
- 1 tablespoon coriander
- 1 tablespoon cumin seeds
- 6 cloves garlic
- 2 teaspoons lime zest
Brine
- 6 cups water
- 1/3 cup sea salt or pickling salt
- 1 tablespoon sugar
Instructions
- Slice or cut peppers in half. Remove tops and seeds if you choose. Place peppers in a large mixing bowl.
- Add coriander, cumin, garlic, and lime zest. Stir.
- Place water in large container or half gallon jar. Add salt and sugar to the water. Stir until salt and sugar dissolves.
- Add peppers to a crock or mason jar. Press them firmly down (but not so hard they get bruised). Add weights over the peppers.
- Pour in the brine. Likely, the liquid will not be enough to immerse all peppers completely. Don't worry! Cover with an airlock lid, pickle pipe, or water lock seal crock lid. The salt in the brine will release more liquid and it will be completely immersed by the next day. If you don't have a special fermentation lid, see my note below.
- Place in a cool, dark place. Ideally 65ºF for 10-14 days. Then refrigerate or place in an area below 45ºF. This ferment will store for up to two years under proper conditions.
Notes
- Thick walled peppers like bell peppers or jalapenos work best for this recipe because they maintain more crunch. You can still use chili peppers but after fermentation they get soft and have tough skin.
- Scum, a white film on top of the fermented peppers happens sometimes. It isn’t harmful and doesn’t ruin the taste. Scrape it off and you’re good to go!
- You can cut this recipe in half if needed. So you don’t have to look it up, 1/3 a cup of salt cut in half is 8 teaspoons 🙂
- If you don’t have special fermentation equipment, you can use glass mason jars to hold the peppers and any lid (I have used a small plate before!). The most important thing is to put a weight on the peppers. For a make-shift weight use a smaller jar to nest inside the large one or a cabbage core. This helps the peppers to become immersed in the brine. You can put a lid on very loosely or normally and come back every couple of days to release the built up gases. If the lid doesn’t fit, put a towel over the jar. It will keep the fruit flies away and the environment dark. It’s not the ideal environment, but the ferment will be fine!
