Fermented Peppers with Garlic and Lime

2 Ratings

A fermented pepper recipe that is delicious and easy!

Prep Time45

Fermentation Time10

Course: Side Dish

Keyword: ferments

Servings: quarts

Calories: 158kcal

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

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.

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!