Georgian Brine-Fermented Hot Peppers with Garlic

What you need

• 1 kg (2 lb 3 oz) long green hot peppers, stems left on
• 6 cloves garlic, thinly sliced
• 3 bay leaves
• 5 black peppercorns
• 70 g (about 4 tbsp) coarse salt, non-iodized
• 1.25 l (5 cups) water, for the brine; mix more at the same ratio if needed

Method

Restated from the original video

1. 1

   Spread the peppers in a single layer on a tray or clean cloth in a dry, airy room. Leave for 2 days, until the skins wrinkle slightly.

2. 2

   Wearing gloves, prick each pepper in 3-4 places with a fork or toothpick so the brine can get inside.

3. 3

   Slice the garlic thinly.

4. 4

   Stir the salt into the water until completely dissolved.

5. 5

   Pack the peppers into a clean, deep jar or crock in layers, sprinkling garlic, a bay leaf and a few peppercorns between the layers, up to about 3 cm below the rim.

6. 6

   Pour in the brine until every pepper is covered. Press a small plate or a zip bag of brine on top so nothing floats.

7. 7

   Keep at room temperature, away from direct sun. The peppers are ready when they have turned from bright green to a dull yellow-green and smell pleasantly sour, 2 days in hot weather and up to 5 days in a cool room.

8. 8

   Move the jar to the fridge, keeping the peppers under the brine. Throw everything out if mold forms on the surface.

9. 9

   Serve whole or chopped alongside grilled meat.

Imported from sovkusom.ru. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.