Pickled Red Peppers

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This recipe is from Sally Fallon Morell’s Nourishing Traditions p. 99. This recipe is being published during the fifth month of the year, when we are focused on the fifth of our 11 Wise Traditions Dietary Principles, which is to include fermented food and beverages in your diet. This recipe is made by lacto-fermentation.

The following recipe makes 1 quart:

Ingredients

• About 12 thick red bell peppers, seeded and cut into quarters [alternatively, bake red peppers whole first, seed and then cut into quarters]
• 1 tablespoon sea salt
• 4 tablespoons [homemade] whey. If not available, use an additional 2 teaspoons salt.
• ½ – 1 cup filtered water
  

Instructions

1. Place peppers skin side up in oiled pyrex dishes and bake at 450 degrees about 10 minutes.
2. Turn pepper pieces over and bake another 10 minutes or so until skins are browned and begin to buckle. Remove pepper pieces to a platter and cover with a plastic bag [if you seek to avoid plastic, use glass dish with a glass lid].
3. Let cool about 10 minutes and carefully remove skin.
4. Pack the peppers into a quart-sized, wide-mouth mason jar.
5. Mix whey and salt with water and pour into jar, adding more water if necessary to cover the peppers.
6. The top of the peppers should be at least 1 inch below the top of the jar.
7. Cover tightly and keep at room temperature for about 3 days before transferring to cold storage.

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