Pickled peppers

Preserving Peppers in Vinegar and Salt
yield: 1/2 GALLON JAR
 
prep time: 10 MINUTES
 
fermentation time: 7 DAYS
 
total time: 7 DAYS 10 MINUTES
Peppers preserved in vinegar and salt are delicious and healthy. This is a simple way to preserve peppers (and other vegetables!) in vinegar and salt.

4.5 Stars (11 Reviews)
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Ingredients
Enough Lunchbox peppers to fill a 1/2 gallon jar
1 garlic clove, crushed (no need to peel it)
1 cup vinegar
Kosher, canning, or sea salt


Instructions
Wash your peppers and remove the stem (not the top of the pepper, just some of the stem).
Make a slit at the bottom of each pepper.
Pack a 1/2 gallon jar with the peppers, leaving 2 inches of headspace.
Add the garlic clove on top of the peppers and add additional seasonings if you like (see notes below).
Add 1 cup of vinegar to the jar (you can add anywhere between 1/2 cup to 1 cup depending on how much you like the taste of vinegar).
Boil water. Fill a cup with boiling water, add a teaspoon of salt, mix until the salt dissolves and add the solution to the jar. Keep adding cups of water and salt until the jar is full and the peppers are covered.
Place a fermentation weight on top of the peppers and close the jar. Turn it a couple of times to get the vinegar mixed with the brine.
Place it at room temperature to ferment for 5 to 7 days. Make sure to burp the jar every day by unscrewing the lid and screwing it back on. The peppers will change their color and the liquid will become foggy and then clear again. The peppers are ready once the liquid clears.
You can enjoy the peppers right away or you can store the jar in a cool place (like a root cellar or a fridge) for a few months.

~Ladyleeshome~