Fermented Bell Peppers Without Vinegar or Sterilizing

Cooking method

1. Step 1:

   

   To make these delicious fermented bell peppers, gather the ingredients and spices you'll need.

2. Step 2:

   

   Cut off the stem of each well-washed bell pepper, but leave the core.

3. Step 3:

   

   So the brine penetrates well, pierce each bell pepper a few times with a fork.

4. Step 4:

   

   Lay a few sprigs of dill on the bottom of a pot, add black peppercorns to taste and a sliced clove of garlic.

5. Step 5:

   

   Fill the pot halfway with bell peppers, lay dill sprigs over them, and add a few chopped garlic cloves; then add the rest of the peppers, cover them with dill sprigs too, and add more garlic.

6. Step 6:

   

   Start making the brine at a rate of two tablespoons of pickling salt per liter of boiled water.

7. Step 7:

   

   Add seven tablespoons of salt to a pot with three and a half liters of cooled boiled water, mix thoroughly, and pour it into the large pot of bell peppers.

8. Step 8:

   

   Cover the peppers, now fully submerged in brine, with a plate, set a weight on top, and leave for three days.

9. Step 9:

   

   Chop some hot red pepper.

10. Step 10:

    

    For a little kick, add hot red pepper to taste to washed and sterilized jars.

11. Step 11:

    

    After three days, transfer the peppers to a dish, then pack them tightly into washed and sterilized jars.

12. Step 12:

    

    Fill the jars with peppers very tightly, add dill and garlic from the brine, then pour brine from the pot through a funnel right up to the top.

13. Step 13:

    

    Seal the jars tightly with lids that you've washed well beforehand and scalded with boiling water. The fermented bell peppers will be fully ready in a week. Store the jars of peppers in a cool, dry place. Let's cook together, cook simply, cook the most delicious dishes at home from readily available ingredients with our recipes! Enjoy!