Lacto-Fermented Sweet Chilies



Pickled chile peppers are a common accompaniment to many meals in Mexico, the most popular being jalapenos with carrots. Jalapenos add a nice bite of spice but at times you want something a little more mild. You can make this recipe with any kind of chile you have on hand. The flavor and level of spice will vary depending on the type you use. Honestly, I’m not sure what type I used, I  forgot to ask when I bought them! I think they may be a type of anaheim (California) chile.

These chilies are lacto-fermented so they take only minutes to prep unlike conventional canning methods, plus you get the added benefit of  good bacteria in your body. I am always looking for new ways to eat fermented foods.

Lacto-Fermented Sweet Chilies

I love adding these to eggs, tacos, tortilla soups, baked potatoes and tortas. I’m sure you could find many other ways to enjoy them as well. 

1 lb chilies (such as aneheim)
1 small white onion
1/4 cup whey*
1 TBS unrefined salt

Thinly slice both the chilies and the onion. Place in a glass quart jar. Fill the jar with water, keeping below 1 inch of the rim.

Add the salt and whey. Tightly screw on lid.

Allow to sit on the counter out of sunlight for 3 days. Store the fridge or cold storage (cellar).

*If you don’t have whey use two additional tablespoons of salt.




About Katie Mae Stanley

Katie Mae Stanley is the writer at Nourishing Simplicity, where the focus is on nourishing foods, herbal remedies, simple living and faith. Ethnic and Mid-west foods are always a favorite in her kitchen and on her blog. She is also the author of the book Steeped: Simple Nourishing Teas and Treats. Katie Mae spent 10 years as a missionary dorm "mama" for a gaggle (almost 40) of amazing deaf girls at a school for the deaf in Baja California, Mexico. Now she finds herself state side ready to embrace God's next adventure. A cup of tea or coffee and a bit of dark chocolate make an appearance at some point in any given day. You can connect with the Nourishing Simplicity community on Facebook, Twitter, and Google+.


  1. can you use frozen chilies to make laco fermented sweet chilies, I froze them from last summer.

    • Katie Mae says:

      I have read that you can but I haven’t tried it myself. If you try and it works, be sure to let us know!


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