Pickled chilli peppers

Preparation:

• 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.