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Chili Peppers
פלפלים כבושים.jpg

Pickled chilli peppers


  • 1 kg shifka chilli pepper or any other chilli peppers

  • water

  • Salt

  • Clean jars with lids


  • Prepare the salt solution

    • mix water and salt in a bowl in a ratio of 1 tablespoon of salt to 1 cup of water.

  • Insert the chilli's one by one into a jar, about 3/4 of the jar full.

  • Add the salt solution into to the jar until it covers the peppers. Leave about 1 cm of the jar without liquid, for gases created from the fermentation.

  • Close the jar tightly and place on the counter.

  • For the first 4 days, open the lid daily to release the gases.

  • Wait about 10 to 20 days and check if the peppers are ready.

  • Can be kept in the refrigerator for a longer time.

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