Uploaded September 2015 | Updated September 2026, 2 weeks ago
For more Fresh P: goo.gl/md68WT
To Subscribe to Fresh Princess: goo.gl/3tcyil
More Mo: youtube.com/watch?v=rVo0SFCKeSg
How do you preserve a peck of pickled peppers? How do you ensure crunchy pickles every time? How do you make a hot sauce that isn't too spicy? Can you ferment sweet peppers? How do you put up 50lbs of produce for winter without canning? Watch this video and learn how.
The recipe isn't exact, but these quantities will produce a delicious sauce.
Fermented Pepper Sauce
INGREDIENTS
3 1/3 pounds/1.5 kilos mixed vegetables: sweet peppers/hot peppers/carrots/onions/garlic
1 ounce/30 grams sea salt
Herbs, I like cilantro, basil and oregano
1 cups raw apple cider or white wine vinegar (optional)
DIRECTIONS
Smash and peel garlic, stem and seed the peppers, dice the vegetables. Put into a clean jar with a lid and salt until the sauce is tasty. Squeeze/smash or muddle until the vegetables release their juice and the juice covers them. Cover and let ferment until the bubbling activity stops. This could take from 1 - 3 weeks, depending on the temperature of your house. Shake DAILY, Burp twice a day, morning and night. After you've shaken the vegetables tamp them back down so the liquid covers them. Do NOT forget to burp, fermentation builds gas and you MUST release it. If you have a barrel, wine or whiskey, they make PERFECT fermenting vessels. You can also use an airlock to prevent gas buildup.
When fermentation ceases, blend and store in the refrigerator. If you like a vinegar style sauce, add the vinegar now; this will make it shelf stable.
MORE LINKS
Mo's Greenhouse: casaverdecsa.com
My favorite fermented pickle recipe: wildfermentation.com/making-sour-pickles-2
(Note: I add fresh turmeric and yellow mustard seeds to mine)
Facebook: goo.gl/KrScu5
Pinterest: pinterest.com/freshpcooks
Instagram: instagram.com/freshprincesscooks
Twitter: twitter.com/CorrinCPhillips
Tumblr: freshpcooks.tumblr.com
MUSIC
Gypsy Dance by Topher Mohr and Alex Elena
Saddest Beach by Silent Partner
For more Fresh P: goo.gl/md68WT
To Subscribe to Fresh Princess: goo.gl/3tcyil
More Mo: youtube.com/watch?v=rVo0SFCKeSg
How do you preserve a peck of pickled peppers? How do you ensure crunchy pickles every time? How do you make a hot sauce that isn't too spicy? Can you ferment sweet peppers? How do you put up 50lbs of produce for winter without canning? Watch this video and learn how.
The recipe isn't exact, but these quantities will produce a delicious sauce.
Fermented Pepper Sauce
INGREDIENTS
3 1/3 pounds/1.5 kilos mixed vegetables: sweet peppers/hot peppers/carrots/onions/garlic
1 ounce/30 grams sea salt
Herbs, I like cilantro, basil and oregano
1 cups raw apple cider or white wine vinegar (optional)
DIRECTIONS
Smash and peel garlic, stem and seed the peppers, dice the vegetables. Put into a clean jar with a lid and salt until the sauce is tasty. Squeeze/smash or muddle until the vegetables release their juice and the juice covers them. Cover and let ferment until the bubbling activity stops. This could take from 1 - 3 weeks, depending on the temperature of your house. Shake DAILY, Burp twice a day, morning and night. After you've shaken the vegetables tamp them back down so the liquid covers them. Do NOT forget to burp, fermentation builds gas and you MUST release it. If you have a barrel, wine or whiskey, they make PERFECT fermenting vessels. You can also use an airlock to prevent gas buildup.
When fermentation ceases, blend and store in the refrigerator. If you like a vinegar style sauce, add the vinegar now; this will make it shelf stable.
MORE LINKS
Mo's Greenhouse: casaverdecsa.com
My favorite fermented pickle recipe: wildfermentation.com/making-sour-pickles-2
(Note: I add fresh turmeric and yellow mustard seeds to mine)
Facebook: goo.gl/KrScu5
Pinterest: pinterest.com/freshpcooks
Instagram: instagram.com/freshprincesscooks
Twitter: twitter.com/CorrinCPhillips
Tumblr: freshpcooks.tumblr.com
MUSIC
Gypsy Dance by Topher Mohr and Alex Elena
Saddest Beach by Silent Partner
