Name: Fermented Sweet Pepper Relish
Prep time: 30 min
Total time: PT3D
Yield: 1 quart jar
Cuisine: American
Ingredients: 6 large red bell peppers, diced; 2 large yellow bell peppers, diced; 2 large green bell peppers, diced; 1 large onion, diced; 4 cloves garlic, minced; 1/4 cup sugar; 2 tablespoons sea salt; 1 tablespoon whole mustard seeds; 1 teaspoon crushed red pepper flakes; 1/2 teaspoon black peppercorns; Filtered water

Instructions

In a large mixing bowl, combine the diced bell peppers, onion, and garlic.
Sprinkle sugar, sea salt, mustard seeds, red pepper flakes, and black peppercorns over the pepper mixture.
Using clean hands, gently massage the ingredients together for a few minutes until the peppers start to release their juices.
Transfer the pepper mixture into a clean, sterilized quart-sized glass jar, pressing down gently to pack the vegetables tightly.
Pour filtered water into the jar, leaving about an inch of space from the top.
Place a weight, such as a smaller jar filled with water, on top of the pepper mixture to keep the vegetables submerged in the brine.
Cover the jar loosely with a clean cloth or paper towel secured with a rubber band to allow air circulation.
Let the jar sit at room temperature, away from direct sunlight, for 3-7 days, checking daily to ensure the vegetables remain submerged in the brine.
Taste the relish after 3 days to see if it has reached your desired level of tanginess. If not, let it continue fermenting for a few more days.
Once the relish has fermented to your liking, seal the jar with a lid and store it in the refrigerator.

Ingredients

Instructions

Nutrition Facts

You may have missed