Brined Sweet Peppers and Garlic Recipe

Brined Sweet Peppers and Garlic

Sweet bell peppers and abundant garlic cloves fermented together create a versatile, probiotic-rich condiment that can be enjoyed on its own or added to various dishes.

Yield: Approximately 4 cups (1 quart) | Prep time: 15 minutes | Fermentation: 5–10 days

Ingredients

• 2 pounds sweet bell peppers (mix of colors), cut into large strips
• 1 full head fresh garlic, cloves separated and peeled
• 1 tablespoon black peppercorns
• 1 tablespoon coriander seeds
• 1 bay leaf
• ¼ cup unrefined sea salt
• 4 cups filtered water

Preparation

1. Prepare brine: Dissolve salt in filtered water.

2. Prepare peppers: Remove seeds and membranes; cut peppers into large strips.

3. Layer jar: Add some garlic cloves, peppercorns, coriander seeds, and bay leaf to the bottom.

4. Pack peppers: Layer pepper strips and remaining garlic cloves, alternating.

5. Add brine: Pour brine over vegetables until completely submerged. Weight down.

6. Ferment: Cover loosely and ferment for 5–10 days at room temperature (65°F–75°F / 18°C–24°C).

7. Store: Transfer to refrigerator when fermentation is complete.

Storage

Refrigerate for up to 2 months.

Notes

The garlic mellows and becomes sweet during fermentation while remaining substantial.