Lacto-Fermented Pickled Peppers

15-20 Organic Sweet Banana Peppers, or Jalapeno Peppers, or combination, seeded and sliced in rings

1 Tblsp. sea salt

4 Tblsp. whey

2 cups water (I use reverse osmosis  filtration)

Place peppers in a 1 quart jar  about 1 inch from the top .  Mix  salt and  whey with water.  Pour over peppers.  Add more water to cover all the peppers still leaving about 1 inch from the mouth of the jar.  You might need to press the peppers down, but don't smash them.  Cover with the ball jar lid.  Set it on the counter for 2 days.  Then  store in the refigerator.

I cannot make enough of these for my family.  We eat them with our mexican meals, on pizza, on salads,in omlettes for breakfast....something everyday.  I use the peppers I grow in my garden.  I love preserving food with lacto-fermentation because of the nutrition but also I can preserve them as they grow.  A new jar every few days as they are ready from the garden.

...be a joyful mother of children.

Psalm 113:9

 

 

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