Fermented Chile Pickle

Chilies in salt. Specifically 1/2 lb chilies in each jar mixed with 1T salt in each jar and a brine of 1T salt + 1 pint water in a ziploc bag in each jar. It goes for 3 weeks. Green jar = jalapeno, serrano, green cayenne, underripe orange chile (i forget). Red jar = pimiento, anaheim, cayenne, fresno, cherry bomb, orange.

purty-ish pimientos

final product

Recipe from the Joy of Pickling by Linda Ziedrich

ferment chilies for 3 weeks

1/4 c brown mustard seeds, ground

1" piece ginger, minced

1t turmeric

3T lime juice

2T mustard oil

drain chilies, mix in the rest. simple. pretty good.

keeps atleast a year in the fridge